Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for making braised shredded chicken with ham and dried tofu

A production method and dry silk technology are applied in the field of dish production and can solve problems such as inconvenience for consumers to eat.

Inactive Publication Date: 2012-04-04
山西百世特食品有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Boiled dried shredded rice is a traditional local snack, but it is only eaten in fixed places such as restaurants and homes, which brings inconvenience to some consumers who have a fast-paced life and no time to cook, and consumers who go out to eat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 15kg of chicken thigh meat, wash and cook, cut into strips of 5-7cm in length and 3-5mm in width; take 10kg of winter bamboo shoots and mushrooms, wash, drain, and cut into 5-7cm in length and 3-5mm in width Take 45 kg of dried shredded tofu and cut into 5-7cm long sections, take 3 kg of shrimp, wash and drain, and marinate with 80 kg of marinade, which consists of 0.8 kg of salt, 1.6 kg of cooking wine, and 0.8 kg of chicken essence , 0.8 kg green onion, 44 kg old chicken soup, and 32 kg water, marinate for 30 minutes, then take it out of the brine, and irradiate it with ultraviolet light for 5 minutes. Take 3 kg of cooking oil, 1 kg of sliced ​​ginger, 2 kg of minced green onion, 1 kg of light soy sauce, 2 kg of salt, 0.5 kg of chicken essence, 3 kg of white sugar and 8 kg of chicken broth, cook the seasoning sauce, and cool it to within 30 minutes After 24 degrees, pour in the main ingredients and stir evenly, adjust at room temperature for 30 minutes, pack with...

Embodiment 2

[0016] Take 14 kg of chicken leg meat, wash and cook, cut into strips of 5-7cm in length and 3-5mm in width; take 11 kg of winter bamboo shoots and 9 kg of mushrooms, wash, drain, and cut into 5-7cm in length and 3-5mm in width 5mm shreds; take 47 kg of dried shredded tofu and cut into 5-7cm long segments, take 3 kg of shrimp, wash and drain, and marinate with 82 kg of marinade, which consists of 0.8 kg of salt, 1.6 kg of cooking wine, and 0.8 kg of chicken essence 1 kg, 0.8 kg green onion, 44 kg old chicken soup, and 34 kg water, marinate for 30 minutes, then take it out of the brine, and irradiate it with ultraviolet light for 5 minutes. Take 2.8 kg of cooking oil, 1.3 kg of ginger slices, 1.8 kg of minced green onion, 1.2 kg of light soy sauce, 1.8 kg of salt, 0.6 kg of chicken essence, 2.8 kg of white sugar and 9 kg of chicken broth to cook the sauce, and cool it to 24 within 30 minutes. After 100°C, pour in the main ingredients and stir evenly, condition at room temperatu...

Embodiment 3

[0018] Select 16 kg of chicken thigh meat, wash and cook, cut into strips of 5-7cm in length and 3-5mm in width; weigh 9 kg of winter bamboo shoots and 11 kg of mushrooms, wash, drain, and cut into 5-7cm in length and 3-3 mm in width -5mm shreds; take 43 kg of dried shredded tofu and cut into 5-7 cm long segments, take 3 kg of shrimp, wash and drain, and marinate with 82 kg of marinade, which consists of 0.8 kg of salt, 1.6 kg of cooking wine, chicken essence 0.8 kg, 0.8 kg green onion, 44 kg old chicken soup, 34 kg water, marinate for 30 minutes, then take it out of the brine, and irradiate it with ultraviolet light for 5 minutes. Take 3.2 kg of cooking oil, 1 kg of sliced ​​ginger, 2.2 kg of minced green onion, 1.1 kg of light soy sauce, 2.2 kg of salt, 0.4 kg of chicken essence, 3.3 kg of white sugar and 7 kg of chicken broth to cook the sauce, and cool it to 24 within 30 minutes. After the temperature is high, pour in the main ingredients and stir evenly, condition at room...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for making braised shredded chicken with ham and dried tofu. The braised shredded chicken with ham and dried tofu made with the method has the advantages of instance for eating, fresh keeping, deliciousness, nutrition and convenience for eating. According to the technical scheme, the method comprises the following steps of: cleaning boneless chicken thigh or chicken breast and cooking; shredding; cleaning winter bamboo shoots and mushrooms, draining to dryness and shredding; cutting dried tofu shreds into segments; cleaning shrimp meat and draining to dryness; stewing with saltwater brine of which the weight is equal to the total weight of the materials for 30 minutes; picking the materials out of the saltwater brine; irradiating with ultraviolet rays for 5 minutes; performing bacteria number reducing treatment; cooking special seasoning juice; cooling the seasoning juice to 24 DEG C within 30 minutes; pouring the seasoning juice into the main materials, and stirring uniformly; conditioning at the room temperature for 30 minutes; filling nitrogen into every bag of 300-500 grams for packaging; and sterilizing to obtain a finished product.

Description

technical field [0001] The invention relates to a method for preparing dishes, in particular to a method for preparing boiled dried silk. Background technique [0002] Boiled dried shredded rice is a traditional local snack, but its consumption is limited to fixed places such as restaurants and families, which brings inconvenience to some consumers who have a fast-paced life and no time to cook, and consumers who go out to eat. Contents of the invention [0003] The object of the present invention is to provide a method for making Yangzhou boiled dried silk, which has the advantages of instant, fresh, delicious, nutritious and convenient to eat. [0004] The technical scheme of the present invention is to wash and cook the boneless chicken leg meat or chicken breast first, cut into strips, wash the winter bamboo shoots and mushrooms, drain, cut into strips, and cut the shredded dried tofu into strips. section, wash and drain the shrimps, marinate them with a marinade equa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 崔保国陈联平陈晶亮
Owner 山西百世特食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com