Method for making braised chicken with konjac

A production method and konjac technology, applied in food preparation, application, food science and other directions, can solve the problems of limitation, unsuitability for fast-paced life, fast food hygiene conditions and taste cannot be guaranteed.

Active Publication Date: 2011-11-02
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, fast food is becoming more and more popular, but the sanitary conditions and taste of fast food cannot be guaranteed. There are many konjac roast chicken dishes, but the food is limited to fixed places such as restaurants and families, which is not suitable for modern fast-paced life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. a preparation method of konjac roast chicken, its steps are as follows:

[0015] (1) The main ingredients of konjac roast chicken were prepared according to the following parts by weight: chicken nuggets 55 kg, lotus seeds 8 kg, konjac 8 kg; the sauce of konjac roast chicken was prepared according to the following parts by weight: salad oil 6 kg, bean paste 4 kg, ketchup 3 kg, white sugar 2 kg, salt 1 kg, cooking wine 0.4 kg, monosodium glutamate 0.4 kg, pepper 0.4 kg, ginger 0.2 kg, green onion 0.2 kg, water 7 kg;

[0016] (2) Put the chicken pieces in batter and oil; boil the lotus seeds and konjac;

[0017] (3) After the pot is heated, add salad oil, raise the temperature to 180°C, add minced ginger, minced green onion, and chili and stir-fry, then add bean paste, tomato sauce, white sugar, salt, cooking wine, monosodium glutamate, and water until it boils. , cooled naturally to make sauce;

[0018] (4) Mix chicken nuggets, lotus seeds, konjac and sauce, put the...

Embodiment 2

[0021] 1. a preparation method of konjac roast chicken, its steps are as follows:

[0022] (1) The main ingredients of konjac roast chicken were prepared according to the following parts by weight: 60 kg of chicken nuggets, 12 kg of lotus seeds, and 12 kg of konjac; the seasoning sauce of konjac roast chicken was prepared according to the following parts by weight: salad oil 10 kg, bean paste 6 kg, ketchup 5 kg, white sugar 3 kg, salt 2 kg, cooking wine 0.6 kg, monosodium glutamate 0.6 kg, pepper 0.6 kg, ginger 0.3 kg, green onion 0.3 kg, water 7.5 kg;

[0023] (2) Put the chicken pieces in batter and oil; boil the lotus seeds and konjac;

[0024] (3) After the pot is heated, add salad oil, raise the temperature to 200°C, add minced ginger, minced green onion, and chili and stir-fry, then add bean paste, tomato sauce, white sugar, salt, cooking wine, monosodium glutamate, and water until it boils. , cooled naturally to make sauce;

[0025] (4) Mix chicken nuggets, lotus seed...

Embodiment 3

[0028] 1. a preparation method of konjac roast chicken, its steps are as follows:

[0029] (1) Prepare the main ingredients of konjac roast chicken according to the following parts by weight: prepare the main ingredients of konjac roast chicken according to the following parts by weight: 50 kg of chicken nuggets, 10 kg of lotus seeds, and 10 kg of konjac; prepare konjac roast according to the following parts by weight Chicken sauce: 8 kg of salad oil, 5 kg of bean paste, 4 kg of tomato sauce, 2 kg of white sugar, 2 kg of salt, 0.5 kg of cooking wine, 0.5 kg of monosodium glutamate, 0.5 kg of pepper, 0.2 kg of minced ginger, 0.2 kg of minced green onion, 7.1 kg of water;

[0030] (2) Put the chicken pieces in batter and oil; boil the lotus seeds and konjac;

[0031] (3) After the pot is heated, add salad oil, heat up to 180~200°C, add minced ginger, minced green onion, and chili and stir-fry, then add bean paste, tomato sauce, white sugar, salt, cooking wine, monosodium glutam...

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PUM

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Abstract

The invention discloses a method for making braised chicken with konjac. The method comprises the following steps of: (1) preparing main materials of the braised chicken with konjac in parts by weight: 50-60 parts of chicken blocks, 8-12 parts of lotus seeds and 8-12 parts of konjac; and preparing flavoring liquid of the braised chicken with konjac; (2) enabling the chicken blocks to be soaked inflour slurry and then oil; and quickly boiling the lotus seeds and the konjac in water; (3) making the flavoring liquid; (4) mixing the chicken blocks, the lotus seeds, the konjac with the flavoring liquid uniformly, packaging in a high-temperature retort pouch, vacuuming, filling nitrogen into the retort pouch, and sealing the opening of the retort pouch; and (5) putting the packaged retort pouch into a sterilization pan for regulation and multi-stage sterilization. According to the method for making braised chicken with konjac, on the basis of the braised chicken with konjac for restaurants, a traditional restaurant technique and a food engineering technique are organically combined, the prepared braised chicken with konjac, subjected to industrial production, does not contain any chemical additives and antiseptics, and can be preserved for one year at a normal temperature. The prepared braised chicken with konjac keeps self nutrition and good taste, also is instant, convenient and sanitary, is stored at the normal temperature and can be eaten after simply heated.

Description

technical field [0001] The invention relates to a preparation method of konjac roast chicken. Background technique [0002] With the acceleration of people's life rhythm, fast food is becoming more and more popular, but the sanitary conditions and taste of fast food cannot be guaranteed. There are many konjac roast chicken dishes, but the food is limited to fixed places such as restaurants and families, which is not suitable for modern fast-paced life. . Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing konjac roast chicken, which is instant, convenient, authentic and nutritious. [0004] Technical scheme of the present invention is: a kind of preparation method of konjac roast chicken, its steps are as follows: [0005] (1) The main ingredients of konjac roast chicken are prepared according to the following parts by weight: chicken nuggets 50-60, lotus seeds 8-12, konjac 8-12; the seasoning sauce of konjac roast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/214A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70A23L19/10
Inventor 刘正伟
Owner 河南省淇县永达食业有限公司
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