Making method of can of native chicken soup with chestnuts
A production method, the technology of chestnut soil, is applied in the field of food processing, and achieves the effects of high economic benefit, appetite promotion, and simple equipment
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[0015] The specific embodiment of the invention is described further below:
[0016] (1) Raw material selection and treatment: Select high-quality, healthy, disease-free native chickens, slaughter them, bled them, scald them with hot water at a temperature of 80-90°C, then remove their hair, remove their viscera, and rinse them clean. Then divide the native chicken into chunks;
[0017] (2) Pre-cooking: put the cut native chicken into 90-100°C water and cook for 5-10 minutes, preferably in 100°C water for 8 minutes, and drain the cooked native chicken It is convenient for the safety of the next process;
[0018] (3) Stir-fry: put the drained native chicken nuggets into an oil pan at a temperature of 40-50° C. and stir-fry for 5-8 minutes, and simultaneously add 0.3%-0.6% ginger by weight to stir-fry. Here, 50°C, 6 minutes, and 0.5% are preferred.
[0019] (4) Cooking: Add water to the stir-fried local chicken and cook it over high heat. After boiling, boil it at a temperatu...
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