Method for preparing Sanbao steamed chicken

A production method and technology of steaming chicken, applied in food preparation, application, food science, etc., can solve problems such as inconvenience for consumers, and achieve the effect of no loss of delicious food and convenient eating

Active Publication Date: 2012-12-12
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] There are many dishes of steamed chicken with three treasures, but the food is only 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

[0012] A preparation method of three-treasure steamed chicken, its steps are as follows:

[0013] (1) Prepare the raw materials of three-treasure steamed chicken according to the following parts by weight: 300 kg of chicken drumsticks, 70 kg of chestnuts, 60 kg of lotus seeds, 20 kg of wolfberry, 10 kg of scallions, 5 kg of sliced ​​ginger, 8 kg of salt, and 4 kg of soy sauce , cooking wine 10 kg, white sugar 5 kg, water 600 kg, chicken thigh pieces are 3-4CM segmental, chestnuts are peeled, cleaned, removed and dried; lotus seeds are cleaned, soaked in cold water for 1 hour, removed and drenched Dried; Lycium barbarum stalks were removed, cleaned, fished out and drenched;

[0014] (2) Mix the chicken thigh pieces with water, scallions, ginger slices, salt, soy sauce, cooking wine, and sugar, and marinate for 2 hours;

[0015] (3) Take out the marinated chicken leg meat, remove the green onion and ginger slices, drench dry, mix the chicken leg meat with chestnuts, lotus seeds...

Embodiment 2

[0019] A preparation method of three-treasure steamed chicken, its steps are as follows:

[0020] (1) Prepare the raw materials of three-treasure steamed chicken according to the following parts by weight: 200 kg of chicken drumsticks, 50 kg of chestnuts, 50 kg of lotus seeds, 10 kg of wolfberry, 8 kg of scallions, 4 kg of sliced ​​ginger, 6 kg of salt, and 3 kg of soy sauce , cooking wine 8 kg, sugar 4 kg, water 500 kg;

[0021] (2) Mix the chicken thigh pieces with water, scallions, ginger slices, salt, soy sauce, cooking wine, and sugar, and marinate for 3 hours;

[0022] (3) Take out the marinated chicken leg meat, remove the green onion and ginger slices, drench dry, mix the chicken leg meat with chestnuts, lotus seeds, and wolfberry, put it into a high-temperature cooking bag, vacuumize, fill with nitrogen, and nitrogen 99.99% purity, sealed;

[0023] (5) Put the packaged retort bag into the sterilizer for conditioning multi-stage sterilization. Sterilization program: ...

Embodiment 3

[0025] A preparation method of three-treasure steamed chicken, its steps are as follows:

[0026] (1) Prepare the raw materials of three-treasure steamed chicken according to the following parts by weight: 400 kg of chicken drumsticks, 80 kg of chestnuts, 80 kg of lotus seeds, 30 kg of wolfberry, 15 kg of scallions, 6 kg of sliced ​​ginger, 10 kg of salt, and 5 kg of soy sauce , cooking wine 12 kg, sugar 6 kg, water 800 kg;

[0027] (2) Mix the chicken thigh pieces with water, scallions, ginger slices, salt, soy sauce, cooking wine, and sugar, and marinate for 2.5 hours;

[0028] (3) Take out the marinated chicken leg meat, remove the green onion and ginger slices, drench dry, mix the chicken leg meat with chestnuts, lotus seeds, and wolfberry, put it into a high-temperature cooking bag, vacuumize, fill with nitrogen, and nitrogen 99.99% purity, sealed;

[0029] (5) Put the packaged retort pouch into the sterilizer for conditioning and multi-stage sterilization. Sterilizatio...

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PUM

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Abstract

The invention discloses a method for preparing Sanbao steamed chicken. The method comprises the following steps of: pickling chicken leg meat loaves, uniformly stirring the chicken leg meat loaves, chestnuts, lotuses and Chinese wolfberry, packaging, vacuumizing, aerating nitrogen, sealing, and performing conditioning multi-stage mild sterilization to obtain the Sanbao steamed chicken. In the method, the traditional catering technology and a food engineering technology are organically combined on the basis of catering Sanbao steamed chicken, chemical additives and preservatives are not contained through industrialized production, and the quality guarantee period is one year at normal temperature. The conditioning multi-stage sterilization ensures that the nutrition and delicious taste of the Sanbao steamed chicken are not lost and the Sanbao steamed chicken is instant, convenient and sanitary. The Sanbao steamed chicken is 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 steamed chicken with three treasures. Background technique [0002] Existing three-treasure steamed chicken dish is more, but edible is limited to fixed places such as some restaurants and families, brings very big inconvenience to the consumer that life rhythm is fast, goes 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 three-treasure steamed chicken, the method. [0004] The technical scheme of the present invention is: a preparation method of three-treasure steamed chicken, first pickle the chicken leg meat, then mix the chicken leg meat, chestnuts, lotus seeds, wolfberry, pack, vacuumize, fill with nitrogen, seal, after Conditioning multi-stage mild sterilization, its steps are as follows: [0005] (1) Prepare the raw materials of Sa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L13/50
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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