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Chicken fillet in Peking sauce and making method thereof

A technology for chicken with Beijing sauce and chicken fillet, which is applied to the field of chicken fillet with Beijing sauce and its production, can solve problems such as the lack of standardization of chicken products, and achieve the effects of improving taste and cross-section effect, improving knot strength, and improving internal structure.

Inactive Publication Date: 2012-11-14
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a Beijing sauce chicken tenderloin and its preparation method, aiming to solve the problem that the existing chicken products have not achieved standardization

Method used

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  • Chicken fillet in Peking sauce and making method thereof

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Embodiment 1

[0030] Embodiment 1: A kind of chicken tenderloin with Beijing sauce and its preparation method

[0031] A Beijing sauce chicken fillet, said Beijing sauce chicken fillet is mainly made of 950-1050 parts by weight of the main ingredient chicken and the following auxiliary materials by weight:

[0032] Starch 10~12 parts;

[0033] Chicken essence 14~16 parts;

[0034] MSG 8~12 parts;

[0035] Dark soy sauce 15~18 servings;

[0036] 20~30 parts of white sugar;

[0037] Meijixian 8~12 servings;

[0038] Doubanjiang 20~30 parts;

[0039] 20~40 servings of sweet noodle sauce;

[0040] 20~40 parts of oyster sauce;

[0041] Sodium bicarbonate 5~8 parts.

[0042] A further preferred technical solution of the specific embodiment of the present invention also includes 10 to 12 parts of meat product pickling preparation. Meat marinade can also be called meat marinade.

[0043] See attached figure 1 Shown is a method for making Beijing-style chicken tenders, which includes putt...

Embodiment 2

[0048] Embodiment 2: A kind of chicken tenderloin with Beijing sauce and its preparation method

[0049] A kind of chicken tenderloin with snow Beijing sauce, the batching of described chicken tenderloin with Beijing sauce is as follows:

[0050] Chicken tenderloin 1000g;

[0051] Starch 12 grams;

[0052] Chicken essence 14 grams;

[0053] MSG 8 grams;

[0054] dark soy sauce 16 grams;

[0055] 25 grams of white sugar;

[0056] Meijixian 8 grams;

[0057] 25 grams of bean paste;

[0058] 30 grams of sweet bean paste;

[0059] 35 grams of oyster sauce;

[0060] Sodium bicarbonate 5 grams;

[0061] 10 grams of salted meat products.

[0062] See attached figure 1 As shown, the method of making chicken tenders with Beijing sauce, the steps are as follows:

[0063] 1. Picking material: Choose chicken breast meat, and confirm that the quantity of picking is correct, whether it is deteriorated, discolored, or has peculiar smell.

[0064] 2. Thawing: Put the basket on th...

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Abstract

The invention discloses a chicken fillet in Peking sauce and a making method thereof. The chicken fillet in Peking sauce in mainly made by 950-1050 parts of major material chicken, 10-20 parts of starch, 8-12 parts of monosodium glutamate, 15-18 parts of dark soy sauce, 20-30 parts of white granulated sugar, 8-12 parts of Meijixian, 20-30 parts of bean paste, 20-40 parts of sweet soybean paste, 20-40 parts of oyster sauce and 5-8 parts of auxiliary material sodium bicarbonate. According to the invention, raw material standardization, product standardization and technology standardization of the chicken fillet in Peking sauce can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to chicken tenderloin with Beijing sauce and a preparation method thereof. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L1/29A23L13/50A23L13/40A23L13/70A23L33/00
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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