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

Method for making stewed chicken chops with red wine

A production method and technology of braised chicken, which are applied in food preparation, application, food science, etc., can solve the problems of consumers’ inconvenience, consumption limited to some fixed places such as restaurants and families, and fast-paced life, so as to achieve delicious taste without loss Effect

Active Publication Date: 2012-11-28
河南省淇县永达食业有限公司
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent 200510101872 discloses a wine-roasted chicken and its preparation method. It uses raw chicken and an appropriate amount of condiments as raw materials, and also has wine in proportion. , Consumers who go out bring great inconvenience

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

[0013] A preparation method of chicken nuggets braised in red wine, the steps of which are as follows:

[0014] (1) The raw materials of chicken nuggets braised in red wine were prepared according to the following parts by weight: 60 kg of chicken nuggets, 3 kg of dry red wine, 4 kg of salad oil, 1 kg of minced green onion, 0.2 kg of minced ginger, 1 kg of table salt, 0.5 kg of soy sauce, white 1 kg of granulated sugar, 0.2 kg of chicken essential oil, 0.1 kg of monosodium glutamate, 0.5 kg of modified starch, and 5 kg of clear soup;

[0015] (2) Arrange and clean chicken boneless upper leg meat or chicken breast meat, cut into 1.5~2.5cm pieces, put oil in an electric frying pan with an oil temperature of 180~200℃ for about 0.5~1 minute, remove and pour dry, natural cooling;

[0016] (3) After the pot is heated, add salad oil, heat up to 180~200°C, add minced green onion and minced ginger and stir-fry, then add salt, soy sauce, white sugar, chicken essential oil and stir-fry,...

Embodiment 2

[0020] A preparation method of chicken nuggets braised in red wine, the steps of which are as follows:

[0021] (1) The raw materials of red wine braised chicken nuggets were prepared according to the following parts by weight: 100 kg of chicken nuggets, 10 kg of dry red wine, 6 kg of salad oil, 2 kg of minced green onion, 0.5 kg of minced ginger, 2 kg of table salt, 1 kg of soy sauce, white 3 kg of granulated sugar, 0.4 kg of chicken essential oil, 0.2 kg of monosodium glutamate, 1 kg of modified starch, and 10 kg of broth; steps (2) to (5) are the same as in Example 1.

Embodiment 3

[0023] A preparation method of chicken nuggets braised in red wine, the steps of which are as follows:

[0024] (1) The raw materials of chicken nuggets braised in red wine were prepared according to the following parts by weight: 75 kg of chicken nuggets, 5 kg of dry red wine, 5 kg of salad oil, 1 kg of minced green onion, 0.3 kg of minced ginger, 1.7 kg of table salt, 1 kg of soy sauce, white 2 kg of granulated sugar, 0.3 kg of chicken essential oil, 0.2 kg of monosodium glutamate, 0.5 kg of modified starch, and 8 kg of broth; steps (2) to (5) are the same as in Example 1.

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 stewed chicken chops with red wine, which includes the steps: scalding raw chicken chops in oil first, then cooking special sauce, proportionally packaging the chicken chops, the sauce, red wine and the like, filling nitrogen and sealing after the chicken chops and the sauce are naturally cooled, and finally obtaining the finished product by means of conditioning and multi-stage mild disinfection. Based on the dish of stewed chicken with red wine, the traditional catering technique is organically combined with the food engineering technique, and thestewed chicken chops with red wine produced industrially contain no chemical additives or preservatives and have a shelf life of one year at the normal temperature. Conditioning and multi-stage disinfecting can avoid loss of nutrition and flavor of the brewed chicken chops with red wine, and the stewed chicken chops with red wine are instant, convenient and sanitary. The stewed chicken chops withred wine can be stored at the normal temperature, and can be simply heated and eaten.

Description

technical field [0001] The invention relates to a preparation method of instant, fresh-keeping, delicious and nutritious chicken nuggets stewed in red wine. Background technique [0002] There are many dishes of stewed chicken nuggets in red wine. Combining chicken with wine, in addition to the nutrition of chicken and the aroma of wine, elements such as calcium, potassium, manganese, and zinc in wine can promote the growth and development of bones and muscles, and prevent hardening of blood vessels. Eating it has the effects of beautifying and beautifying, nourishing yin and tonifying yang. Chinese patent 200510101872 discloses a wine-roasted chicken and its preparation method. It uses raw chicken and an appropriate amount of condiments as raw materials, and also has wine in proportion. , Consumers who go out bring great inconvenience. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of chicken nuggets braised in...

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 Patents(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 陈联平
Owner 河南省淇县永达食业有限公司
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