Chicken in large dish and method for processing the same

A large-scale chicken and aniseed technology, which is applied in the field of large-plate chicken and its processing, can solve the problems of nutrient loss, excessive nutrient loss, and low nutritional value

Inactive Publication Date: 2009-07-08
宏程
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The big plate chicken sold in the market now is made by adding sugar color to the chicken pieces and adding some seasonings and vegetables to be braised slowly. Due to the long frying time at high temperature, usually 30 minutes to 35 minutes, it leads to a lot of nutrient loss. , resulting in nutritional loss, lower nutritional value, and inconvenient to carry, store and eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: The large plate chicken is composed of: a large plate chicken, which is composed of 2% to 3% of pepper, 0.5% to 0.8% of aniseed, and 0.4% to 0.6% of grass fruit according to the percentage of the total weight of raw materials. , edible oil 8% to 10%, garlic 1% to 1.5%, pepper 0.3% to 0.5%, ginger powder 1.0% to 1.2%, monosodium glutamate 0.4% to 0.6%, edible salt 4% to 6%, sugar 2% to 2.5% %, the balance of white striped chicken.

Embodiment 2

[0011] Embodiment 2: the above-mentioned large plate chicken is processed as follows: first divide the required amount of white striped chicken into pieces and add the required amount of minced ginger and edible salt and mix well and then marinate for 2 hours. Stir twice to obtain chicken base. Add the required amount of edible oil into the pot. When the oil temperature rises to 180-190 degrees Celsius, first add the required amount of white sugar to the pot to melt the sugar, and then add the required amount of chicken stock into the pot for frying After cooking for 10 to 12 minutes, add the required amount of garlic, Chinese prickly ash, monosodium glutamate, aniseed, chili, and grass fruit into the pot and fry it with the chicken body for another 2 to 3 minutes to obtain a semi-finished product, and finally pack the semi-finished product in a vacuum Seal and sterilize with steam at a temperature of 115 degrees Celsius to 120 degrees Celsius for 30 minutes, then quickly cool...

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PUM

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Abstract

The invention relates to a big dish in chicken and a processing method thereof. The big dish in chicken comprises the following raw material by weight percentage: 2-3% of hot pepper, 0.5-0.8% of aniseed, 0.4-0.6% of fructus tsaoko, 8-10% of edible oil, 1-1.5% of garlic, 0.3-0.5% of pepper, 1.0-1.2% of bruised ginger, 0.4-0.6% of monosodium glutamate, 4-6% of edible salt, 2-2.5% of white sugar and the balance of chicken. The processing method for the big dish in chicken is simple and technologically, the chicken is semi-fried and semi-steamed; the chicken is fried for 10-12 minutes at high temperature and is sterilized by steam for 30-40 minutes after being vacuumized, so as to form the finished product. In the traditional processing method, the chicken is fried for 30-35 minutes at high temperature, so that the nutrition is lost due to long processing time at high temperature; the processing time of the method in the invention is short, so that a large quantity of nutrition is preserved, the chicken tastes fragrant and refreshing and moderately spicy, and the chicken is convenient for storing and carrying.

Description

1. Technical field [0001] The invention relates to the technical field of food and its processing method, and relates to a large plate chicken and its processing method. 2. Background technology [0002] The big plate chicken sold in the market now is made by adding sugar color to the chicken pieces and adding some seasonings and vegetables to be braised slowly. Due to the long frying time at high temperature, usually 30 minutes to 35 minutes, it leads to a lot of nutrient loss. , resulting in nutritional loss, low nutritional value, and inconvenient to carry, store and eat. 3. Contents of the invention [0003] The invention provides a large plate chicken and a processing method thereof, which overcomes the defect of high nutrient loss in the prior art. [0004] One of the technical solutions of the present invention is achieved by the following measures: a large plate chicken, which is composed of 2% to 3% of pepper, 0.5% to 0.8% of aniseed, and 0.4% to 0.4% of grass fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/01A23L1/315A23L27/00
Inventor 宏程
Owner 宏程
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