Production method of instant marinated mushroom chicken
A production method and technology of stewed shiitake mushrooms, which are applied in food preparation, food science, application, etc., can solve the problems of single taste, low yield of sauced stewed meat products, difficult packaging and preservation, etc., and achieve the effect of excellent taste
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Embodiment 1
[0016] A kind of production method of ready-to-eat stewed shiitake mushroom chicken: take clear water as the benchmark, prepare spices according to the following mass fractions: dry red pepper 1%, Chinese prickly ash 0.5%, star anise 0.5%, cassia bark 0.5%, grass fruit 0.5%, tangerine peel 0.6%, licorice 0.6%, clove 0.05%; based on clear water, prepare seasoning according to the following mass fractions: white sugar 1%, refined salt 2%, soy sauce 4%, Shaoxing wine 3%, chili oil 1%; the specific steps are as follows:
[0017] (1) Cooking of old soup: Precooking of brine: add water to the pot, then add spices, cook on low heat for 1.5hr, then add white sugar, refined salt, soy sauce and Shaoxing wine, and cook for 15min; Based on brine, add 20% chicken leg meat, 10% chicken frame and 10% chicken skin to the pot, cook on high heat for 5 minutes, then turn to low heat and cook for 30 minutes; second stew: add half of the spices to the soup after first stew In the sauce, cook on hi...
Embodiment 2
[0022] A kind of production method of ready-to-eat stewed shiitake mushroom chicken: take clear water as the benchmark, prepare spices according to the following mass fractions: dry red pepper 3%, Chinese prickly ash 2%, star anise 2%, cassia bark 2%, grass fruit 2%, tangerine peel 2%, licorice 2%, clove 0.2%; based on clear water, prepare seasoning according to the following mass fractions: 3% white sugar, 3% refined salt, 5% soy sauce, 5% Shaoxing wine, 1% sesame oil; the specific steps are as follows:
[0023] (1) Cooking of old soup: pre-cooking of brine: add water to the pot, then add spices, cook on low heat for 2 hours, then add white sugar, refined salt, soy sauce and Shaoxing wine, and cook for 20 minutes; first brine: use brine As a benchmark, add 25% chicken leg meat, 12% chicken rack and 12% chicken skin to the pot, cook on high heat for 10 minutes, then turn to low heat and cook for 40 minutes; second stew: add half of the spices to the soup after first stew Cook ...
Embodiment 3
[0028] A kind of production method of ready-to-eat stewed shiitake mushroom chicken: take clear water as a benchmark, prepare spices according to the following mass fractions: dry red pepper 2%, Chinese prickly ash 1%, star anise 1%, cassia bark 1%, grass fruit 1%, tangerine peel 1%, licorice 1%, clove 0.1%; based on clear water, prepare seasoning according to the following mass fractions: 2% white sugar, 2% refined salt, 4.5% soy sauce, 4% Shaoxing wine, and 1% starch; the specific steps are as follows:
[0029] (1) Cooking of old soup: pre-cooking of brine: add water to the pot, then add spices, cook on low heat for 2 hours, then add white sugar, refined salt, soy sauce and Shaoxing wine, and cook for 18 minutes; first brine: use brine As a benchmark, add 25% chicken leg meat, 11% chicken rack and 11% chicken skin to the pot, cook on high heat for 8 minutes, then turn to low heat and cook for 35 minutes; second stew: add half of the spices to the soup after first stew Cook o...
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