Method for preparing stewed chicken gizzards with needle mushrooms

A production method, technology of Flammulina velutipes, applied in food preparation, application, food science, etc., can solve problems such as inconvenience to consumers, and achieve the effect of convenient consumption

Active Publication Date: 2012-01-04
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] Existing Flammulina velutipes stewed chicken gizzard dishes are more, but eating is limited to fixed places such as some restaurants and families, which brings great inconvenience to consumers who have a fast pace of life and go out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of stewed chicken gizzards with Flammulina velutipes, the steps are as follows:

[0014] (1) The raw materials of stewed chicken gizzards with Flammulina velutipes were prepared according to the following parts by weight: chicken gizzards 300 kg, Flammulina velutipes 60 kg, peanut oil 8 kg, green onion 5 kg, ginger 3 kg, garlic 3 kg, salt 3 kg, cooking wine 5 kg , white granulated sugar 1 kg, yeast powder 0.5 kg, monosodium glutamate 0.2 kg, water 60 kg;

[0015] (2) Blanch chicken gizzards in boiling water for 2 minutes, remove and drain;

[0016] (3) Heat the electric frying pan and put in peanut oil, raise the temperature to 200°C, add minced garlic, minced green onion, and minced ginger and stir-fry, then add salt, cooking wine, white sugar, yeast powder, and water, stir and heat until boiling, take out of the pan and add Stir the monosodium glutamate evenly, cool naturally, and make a sauce;

[0017] (4) Mix the cooled chicken gizzards, Flamm...

Embodiment 2

[0020] A preparation method of stewed chicken gizzards with Flammulina velutipes, the steps are as follows:

[0021] (1) Prepare the raw materials of stewed chicken gizzards with Flammulina velutipes according to the following parts by weight: 200 kg of chicken gizzards, 50 kg of Flammulina velutipes, 6 kg of peanut oil, 4 kg of minced green onion, 2 kg of minced ginger, 2 kg of minced garlic, 3 kg of table salt, and 4 kg of cooking wine , white granulated sugar 1 kg, yeast powder 0.4 kg, monosodium glutamate 0.1 kg, water 50 kg;

[0022] (2) Blanch chicken gizzards in boiling water for 1 minute, remove and drain;

[0023] (3) Heat the electric frying pan and put in peanut oil, raise the temperature to 180°C, add minced garlic, minced green onion, minced ginger and stir-fry, then add salt, cooking wine, white sugar, yeast powder, water, stir and heat until boiling, take out of the pan and add Stir the monosodium glutamate evenly, cool naturally, and make a sauce;

[0024] (4...

Embodiment 3

[0027] A preparation method of stewed chicken gizzards with Flammulina velutipes, the steps are as follows:

[0028] (1) Prepare the raw materials of stewed chicken gizzards with Flammulina velutipes according to the following parts by weight: 400 kg of chicken gizzards, 80 kg of Flammulina velutipes, 10 kg of peanut oil, 6 kg of minced green onion, 5 kg of minced ginger, 4 kg of minced garlic, 4 kg of table salt, and 6 kg of cooking wine , white sugar 2 kg, yeast powder 0.6 kg, monosodium glutamate 0.3 kg, water 80 kg;

[0029] (2) Blanch chicken gizzards in boiling water for 2 minutes, remove and drain;

[0030] (3) Heat the electric frying pan and put in peanut oil, raise the temperature to 200°C, add minced garlic, minced green onion, and minced ginger and stir-fry, then add salt, cooking wine, white sugar, yeast powder, and water, stir and heat until boiling, take out of the pan and add Stir the monosodium glutamate evenly, cool naturally, and make a sauce;

[0031] (4)...

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PUM

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Abstract

The invention discloses a method for preparing stewed chicken gizzards with needle mushrooms. The method comprises the following steps of: cleaning chicken gizzards, blanching, and cooking special baste of the product; and after the chicken gizzards and the baste are naturally cooled, packaging the chicken gizzards, the needle mushrooms, the baste and the like according to the proportion, vacuumizing, aerating nitrogen, sealing, and finally performing conditioning multi-stage mild sterilization. In the method, the traditional catering technology and a food engineering technology are organically combined on the basis of catering stewed chicken gizzards with needle mushrooms, chemical additives and preservatives are not contained, and the quality guarantee period is one year at normal temperature. The conditioning multi-stage sterilization process ensures that the nutrition and delicious taste of the stewed chicken gizzards with needle mushrooms are not lost and the stewed chicken gizzards with needle mushrooms are instant, convenient and sanitary. The stewed chicken gizzards with needle mushrooms are convenient to eat, can be kept fresh and stored at normal temperature, and can be eaten after being heated for 3 to 5 minutes under microwaves or being cooked for 5 to 8 minutes in a bag.

Description

technical field [0001] The invention relates to a preparation method of instant, fresh-keeping, delicious and nutritious stewed chicken gizzards with Flammulina velutipes. Background technique [0002] Existing Flammulina velutipes stewed chicken gizzard dishes are more, but edible is limited to fixed places such as some restaurants and families, brings very big inconvenience to the consumer of fast pace of life, going out. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of instant, fresh-keeping, delicious and nutritious stewed chicken gizzards with Flammulina velutipes. [0004] The technical scheme of the present invention is: a preparation method of stewed chicken gizzards with Flammulina velutipes. First, the chicken gizzards are cleaned and blanched, and then the sauce is cooked; Sauces are packaged, vacuumed, filled with nitrogen, sealed, and finally conditioned and sterilized in multiple stages. Its steps...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L1/29A23L13/20A23L13/50A23L33/00
Inventor 陈联平索智勇
Owner 河南省淇县永达食业有限公司
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