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Manufacturing method for saute chicken with walnuts

A production method and technology of walnut kernels, which are applied in the field of food processing, can solve problems such as not being able to meet the needs of consumers, and achieve the effect of no loss of delicious food and convenient eating

Active Publication Date: 2014-05-07
HEBI YONGDA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The preparation method of existing peach kernel chicken dishes is only limited to fixed places such as some restaurants and families, and cannot satisfy the needs of office workers with a fast pace of life or consumers who have to go out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Prepare white walnut chicken diced according to the following ratio:

[0017] Chicken diced 50Kg, white walnut kernel 16Kg, carrot diced 5Kg, egg liquid 6Kg, starch 3Kg, salad oil 4Kg, minced garlic 0.5Kg, chopped green onion 0.5Kg, ginger 0.3Kg, salt 1.5Kg, cooking wine 2Kg, monosodium glutamate 0.2Kg, raw Powder 1Kg, water 10Kg.

[0018] Production Method:

[0019] (1) Arrange and clean the chicken and cut it into 2-3cm cubes; mix the egg liquid and starch into a slurry, put the chicken cubes in the slurry to hang the slurry; then put the chicken cubes in the oil temperature 180-200 degrees Keep oil in the electric frying pan for about 0.5-1 minute, remove it and let it cool naturally.

[0020] (2) Wash the white walnut kernels; after washing the carrots, cut them into 2-2.5cm cubes.

[0021] (3) Heat the electric frying pan and put it in salad oil, heat up to 180-200 degrees, add minced garlic, chopped green onion, and minced ginger and stir fry, then add salt, cooking wine,...

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Abstract

The invention provides a manufacturing method for saute chicken with white walnuts. The method comprises the following steps: carrying out slurry coating and slight frying on the main raw material diced chicken and then cooking unique seasoning juice for a product of the invention; after the diced chicken and the seasoning juice are naturally cooled, filling the diced chicken, white walnuts, carrot and the seasoning juice in proportion in a bag, inflating nitrogen into the bag, sealing the bag and then carrying out conditioning and multi-stage mild sterilization so as to obtain a finished product. According to the invention, based on the dish of saute chicken with walnuts in catering industry, the product provided in the invention is produced through industrial production by using organically combined traditional catering technology and food engineering technology; the product does not contain any chemical additive and antiseptic, has a shelf-life of a year at normal temperature, ensures no loss of original nutrients and delicious taste of saute chicken with walnuts (a convenient dish) and is ready-to-eat, convenient and healthful. The greatest characteristics of the product are as follows: the product is convenient to eat, is fresh-keeping, can be stored at normal temperature and can be eaten after simple heating.

Description

Technical field [0001] The invention relates to a food processing method, in particular to a preparation method of white walnut kernel chicken. Background technique [0002] Because chicken is rich in protein and nutrients, and tastes delicious, it is a favorite food for meals. With the improvement of people's living standards, the requirements for the taste of dishes are also getting higher and higher. [0003] The existing methods for preparing peach kernel chicken dishes are limited to fixed places such as restaurants and homes, and cannot meet the needs of office workers with fast-paced lives or consumers who have to go out. Summary of the invention [0004] The purpose of the present invention is to solve the above-mentioned technical problems in the prior art and provide a method for preparing instant, fresh, delicious and nutritious white walnut chicken. [0005] In order to achieve the above objectives, the technical solutions adopted by the present invention are as follows:...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L13/50A23L25/00
Inventor 陈联平
Owner HEBI YONGDA FOOD
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