Spicy chicken processing method

A processing method and technology of spicy chicken, applied in food shearing, food heat treatment, food preparation, etc., can solve the problems of simple taste, lack of taste, focus on nutrition, and failure to meet taste needs, etc., and achieve the effect of strong fragrance and golden color

Inactive Publication Date: 2014-01-22
CHONGQING LUYU LIQIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Patent No. 98121896.2 discloses "the production method of spicy chicken", which uses chili pepper, ginger, garlic, vegetable oil, salt, sugar, soy sauce, etc. as ingredients and seasonings, and is made by frying. This method is simple and tasteless, and cannot satisfy people's taste Need; Patent No. 201010119848.8 discloses "a kind of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] First prepare pickled powder: Prepare 10kg of wild pepper, 8kg of dried ginger, 5kg of grass fruit, 5kg of fragrant leaves, 3kg of peppercorns, 3kg of cloves, 3kg of white cardamom, 3kg of edible vegetable oil, and 3kg of white wine; pour the edible vegetable oil into the pot and heat it up When smoking, pour wild pepper, dried ginger, grass fruit, fragrant leaves, peppercorns, cloves and white cardamom into the pot, stir fry repeatedly until the oil is dry, then pour in white wine, stir fry repeatedly until the wine Fry it dry, then quickly pulverize the material while it is hot, grind it into a fine powder, and pass it through a 100-mesh sieve to obtain pickled powder for later use.

[0030] Clean the freshly slaughtered native chicken, put the whole chicken in boiling water and cook for 5-6 minutes, remove and drain to get the whole chicken; then mix the whole chicken with ingredients, take 100kg of whole chicken, and add 6kg of pickling powder , 1kg of salt, and 2kg...

Embodiment 2

[0035] First prepare pickled powder: Prepare 10kg of wild pepper, 8kg of dried ginger, 5kg of grass fruit, 5kg of fragrant leaves, 3kg of peppercorns, 3kg of cloves, 3kg of white cardamom, 3kg of edible vegetable oil, and 3kg of white wine; pour the edible vegetable oil into the pot and heat it up When smoking, pour wild pepper, dried ginger, grass fruit, fragrant leaves, peppercorns, cloves and white cardamom into the pot, stir fry repeatedly until the oil is dry, then pour in white wine, stir fry repeatedly until the wine Fry it dry, then quickly pulverize the material while it is hot, grind it into a fine powder, and pass it through a 100-mesh sieve to obtain pickled powder for later use.

[0036] Clean the freshly slaughtered native chicken, put the whole chicken into boiling water and cook for 5-6 minutes, remove and drain to get the whole chicken; then mix the whole chicken with 100kg of whole chicken, mix 7kg of pickling powder, Mix 1.25kg of salt and 2.25kg of white wi...

Embodiment 3

[0041] First prepare pickled powder: Prepare 10kg of wild pepper, 8kg of dried ginger, 5kg of grass fruit, 5kg of fragrant leaves, 3kg of peppercorns, 3kg of cloves, 3kg of white cardamom, 3kg of edible vegetable oil, and 3kg of white wine; pour the edible vegetable oil into the pot and heat it up When smoking, pour wild pepper, dried ginger, grass fruit, fragrant leaves, peppercorns, cloves and white cardamom into the pot, stir fry repeatedly until the oil is dry, then pour in white wine, stir fry repeatedly until the wine Fry it dry, then quickly pulverize the material while it is hot, grind it into a fine powder, and pass it through a 100-mesh sieve to obtain pickled powder for later use.

[0042] Clean the freshly slaughtered local chicken, put the whole chicken into boiling water and cook for 5-6 minutes, remove and drain to get the whole chicken; mix the whole chicken with 100kg of whole chicken, add 8kg of pickling powder, Mix 1.5kg of salt and 2.5kg of white wine evenl...

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PUM

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Abstract

The invention relates to a spicy chicken processing method, and belongs to the technical field of chicken delicatessen product. The method comprises the steps of pickling powder preparing, washing, pickling, smoking, hot baking, block cutting, boiling, stir-frying, packaging, sterilizing, and the like. The method is advantaged in that the method adopts special formula materials, material ratio, and preparation method. With special smoking and hot baking technologies, nutrients and taste are immersed and fixed in chicken blocks. The chicken blocks are then boiled and stir-fried according to certain heats, such that the chicken has a golden color, and is delicate, crispy, soft, spicy, and tasty. The chicken has appetite-promoting and spleen-invigorating effects, and has long-lasting rich fragrance. With the chicken, appetite can be promoted, and spleen can be invigorated. Because the chicken is appropriately coiled, the chicken is easy to cut when being eaten, such that the chicken is suitable to be eaten outdoors or in travels.

Description

technical field [0001] The invention belongs to the technical field of processing chicken cooked food products, in particular to a processing method of spicy chicken. Background technique [0002] Chicken is tender in texture, delicious in taste, rich in various proteins and other nutrients, and has a high nutrient conversion rate. It is easy to be absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. In the prior art, there are many methods for preparing chicken cooked food products, such as steaming, frying, grilling, pickling, stewed sauce, etc., with different flavor characteristics. [0003] Spicy chicken is a daily food that people like very much. The production process of spicy chicken sold on the market is strictly kept secret. Its taste conforms to the habits of local people. The general method is to wash and dice the chicken into a bowl, season with salt and cooking wine, and then fry it slightly. Whe...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
CPCA23L13/70A23L13/42A23L13/50A23V2002/00A23V2300/41A23V2300/24
Inventor 黄重鸣刘春林
Owner CHONGQING LUYU LIQIANG FOOD
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