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Method for cooking curry chicken chops

A production method and curry technology, applied in the field of dish production, can solve the problems of inconvenience and limited consumption.

Inactive Publication Date: 2012-04-04
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to process chicken, and chicken curry is one of them. It is a Western-style dish and is currently only sold in individual Western restaurants. Therefore, the consumption is very limited, and it will cause inconvenience to some consumers who love this dish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Choose 75 kg of boneless chicken thigh meat, wash and shape, sprinkle 1.5 kg of protease evenly on the chicken, tenderize for 10 minutes, use chicken weight 0.375 kg of chicken essence, 0.225 kg of monosodium glutamate, 1.125 kg of salt, 2.25 kg of sugar, 71 kg of water Marinate the mixed solution for 4 hours, drain and lubricate the oil at 120°C for 1-2 minutes, cool to below 24°C within 30 minutes, pack with 500 grams of nitrogen per bag, and then sterilize at 85°C for 3 minutes , sterilized at 100°C for 2 minutes, sterilized at 110°C for 2 minutes, and sterilized at 121°C for 3 minutes to make chicken chop packaging. Use 9 kg of coconut milk, 7 kg of curry powder, 1 kg of shredded coconut, 2 kg of white sugar, 1 kg of edible oil, 1.5 kg of whole milk powder, 0.8 kg of salt, and 6 kg of water to cook the curry sauce. Pack 125 grams of bags filled with nitrogen, sterilize at 85°C for 3 minutes, at 100°C for 2 minutes, at 110°C for 2 minutes, and at 121°C for 3 minutes ...

Embodiment 2

[0014] Choose 75 kilograms of deboned chicken breast meat, and the preparation method is the same as embodiment 1, packed by every bag of 300 grams. Cook curry sauce with 11 kg of coconut milk, 5 kg of curry powder, 1.5 kg of shredded coconut, 1.5 kg of white sugar, 1.5 kg of cooking oil, 1 kg of whole milk powder, 1 kg of salt, and 5 kg of water. Pack 75 grams of bags filled with nitrogen, sterilize at 85°C for 3 minutes, at 100°C for 2 minutes, at 110°C for 2 minutes, and at 121°C for 3 minutes to make seasoning packs. Put one portion of the chicken chop and one portion of the sauce packet into a large bag and seal it, and it is the finished product.

Embodiment 3

[0016] Choose 75 kilograms of boneless chicken leg meat, the preparation method is the same as that in Example 1, and pack 10 kilograms of coconut milk, 6 kilograms of curry powder, 1.2 kilograms of shredded coconut, 1.8 kilograms of white granulated sugar, 1.3 kilograms of edible oil, and whole-fat light Cook curry sauce with 1.1 kg of milk powder, 0.9 kg of salt, and 5.5 kg of water. After cooling, pack 100 g of nitrogen in each bag, and sterilize at 85°C for 3 minutes, at 100°C for 2 minutes, and at 110°C. 2 minutes, sterilized at 121°C for 3 minutes to make a seasoning bag. Put one portion of the chicken chop and one portion of the seasoning packet into a large bag and seal it, it is the finished product.

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PUM

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Abstract

The invention provides a method for cooking curry chicken chops. The method which has the advantages of instantness, fresh keeping, daintiness, nutrition, and eating convenience comprises the following steps: choosing boneless chicken thigh or chicken breast meat, cleaning, shaping, uniformly scattering a protease on the chicken meat, allowing it to stand for 10min for tenderizing, pickling for 4h with a mixed solution of a chicken essence, monosodium glutamate, salt, white sugar and water, draining, sauting for 1-2min in 120DEG C oil, cooling to below 24DEG C within 30min, carrying out nitrogen filling packaging based on 300-500g / bag, disinfecting, preparing a curry sauce from coconut milk, curry powder, desiccated coconut, white granulated sugar, edible oil, whole evaporated milk, salt and water, cooling, carrying out nitrogen filling packaging based on 75-125g / bag, disinfecting, filling a main material bag and a sauce bag into a big bag, and sealing to obtain a finished product.

Description

technical field [0001] The invention relates to a method for making dishes, in particular to a method for making curry chicken chop. Background technique [0002] Chicken is favored by mass consumers because of its high protein content, low fat content, high nutritional value and delicious taste. There are many ways to process chicken, and chicken curry is one of them. It is a Western-style dish and is currently only sold in individual Western restaurants. Therefore, the consumption is very limited, and it will cause inconvenience to some consumers who love this dish. . Contents of the invention [0003] The object of the present invention is to provide a method for making curry chicken chop, which has the advantages of instant, fresh, delicious, nutritious and convenient to eat. [0004] The preparation method of the present invention comprises the following steps: [0005] (1) Prepare the main ingredient package: choose boneless chicken leg meat or chicken breast meat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 崔保国陈联平陈晶亮
Owner 山西百世特食品有限公司
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