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Making method for quick-frozen yellow braised chicken

A technology for quick-frozen yellow and yellow-braised chicken, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of inconvenient operation and time-consuming processing, and achieve the effect of reducing processing operation links and convenient eating.

Active Publication Date: 2014-03-19
HEBI YONGDA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the time-consuming processing, the operation is not very convenient, so a quick-frozen braised chicken came into being

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1: A quick-frozen stewed yellow chicken, prepared from the following raw materials in parts by weight: 40-50 parts of white striped chicken, 0.5-1 part of Pixian bean paste, 0.1-0.5 parts of light soy sauce, 0.05-5 parts of table salt 0.1 part, pepper 0.01~0.05 part, ginger 0.05~0.2 part, water 1~5 part, star anise 0.01~0.02 part, white sugar 0.1~0.5 part, monosodium glutamate 0.01~0.05 part, cinnamon 0.01~0.03 part, yeast powder 0.01~ 0.05 parts, 1~2 parts of salad oil, 0.1~1 part of corn starch.

[0010] With white striped chicken as the main raw material and other raw materials as auxiliary raw materials, quick-frozen braised yellow chicken is processed through processing, sauce preparation, bagging, vacuum sealing, cooking and sterilization, and quick-freezing.

Embodiment 2

[0011] Embodiment 2: A kind of quick-frozen braised yellow chicken, prepared from the following raw materials by weight: white striped chicken 40kg, Pixian bean paste 0.6kg, soy sauce 0.4kg, salt 0.08kg, pepper 0.01kg, ginger 0.1kg, Water 5kg, star anise 0.01kg, sugar 0.4kg, monosodium glutamate 0.01kg, cinnamon 0.01kg, chicken yeast powder 0.02kg, salad oil 1kg, cornstarch 0.5kg.

Embodiment 3

[0012] Embodiment 3: a kind of preparation technology of quick-frozen yellow stewed chicken:

[0013] Raw materials: white striped chicken, the meat temperature is required to be 0-4 ℃, no corruption, no congestion.

[0014] Raw material processing: Cut the white striped chicken into 30-40 pieces with a dicing machine, pre-cook in boiling water for 3-5 minutes, remove and drain the water, and then fry in hot oil at 180°C-190°C for 2- 3 minutes to spare.

[0015] Sauce preparation: Add salad oil to the pot, heat to 180°C, add ginger, Pixian watercress, star anise, and cinnamon to fry until fragrant, then add two-thirds of water, pepper, sugar, monosodium glutamate, yeast powder, raw After pumping and salt continue to heat until boiling, mix the remaining water and starch, pour it into the pot, and heat to boil.

[0016] Packing: The packaging bag uses a high-temperature retort bag, and each bag contains 140 grams of fried chicken nuggets and 60 grams of sauce.

[0017] Vacuu...

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PUM

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Abstract

The invention relates to a quick-frozen yellow braised chicken, which takes a well cleaned to-be-processed chicken as a main raw material, adopts other raw materials as auxiliary materials, and is made by the steps of treatment, sauce preparation, bagging, vacuum sealing, cooking sterilization, and quick-freezing. The quick-frozen yellow braised chicken provided by the invention can be edible after direct water boiling for 15-20min under a packaged condition. With the method, the original flavor of yellow braised chicken is maintained, and eating can be faster and more convenient. The quick-frozen yellow braised chicken is very suitable for families and snack bars, and the processing operation links are reduced.

Description

technical field [0001] The invention relates to a quick-frozen stewed yellow chicken product processed from white striped chicken as a main raw material and a production and processing technology thereof. technical background [0002] Braised yellow chicken is a very popular Chinese dish now, especially in Chinese fast food channels, and has become a main signature dish. But because it is time-consuming to process, it is not very convenient to operate, so a kind of quick-frozen yellow stewed chicken also emerges at the historic moment. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a convenient quick-frozen braised yellow chicken and its preparation process in view of the deficiencies in the background technology. [0004] In order to solve the above technical problems, the following technical scheme is adopted: a quick-frozen yellow stewed chicken, prepared from the following raw materials in parts by weight: ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
CPCA23L13/428A23L13/55
Inventor 王宇栋
Owner HEBI YONGDA FOOD
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