Chicken fillets with pickled peppers and preparation method thereof

A production method, the technology of pickled pepper chicken, which is applied in the field of food processing, can solve the problems of human beings gaining weight, and achieve the effects of avoiding damage to human health, being convenient to eat, and maintaining a delicious taste

Inactive Publication Date: 2014-11-05
BENGBU JINHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the acceleration of the pace of life, more and more consumers tend to carry more delicious food with them and eat it anytime and anywhere. In order to meet the market demand, most of the processing of chicken fillets in the pr

Method used

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Experimental program
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Effect test

Embodiment Construction

[0020] A pickled pepper chicken fillet and its preparation method, characterized in that it comprises the following steps:

[0021] 1) Take 1000g of chicken breast meat, cut into long strips, and make chicken fillets, rinse them with clean water until they are thoroughly clean, put the cleaned chicken fillets in hot water at 75-80℃ and cook for 10-15 seconds to remove blood and smell. Take it out and put it in cold water to rinse again and take it out;

[0022] 2) Soak the blood-removed chicken fillet in the light soy sauce for 1-2 hours, add the seasoning to the light soy sauce, and the seasoning formula is: for every 100ml of light soy sauce, add 15g of salt and 5g of monosodium glutamate , Chinese pepper 5g, star anise 3g, cinnamon 3g, ginger 5g;

[0023] 3) Put the soaked chicken fillet and soaking liquid into the pot, add water and boil for 30 minutes to get the cooked chicken fillet.

[0024] 4) Take out the cooked chicken fillet and place it for 3-5 hours until it is completel...

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PUM

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Abstract

The invention discloses chicken fillets with pickled peppers and a preparation method thereof, and relates to the field of food processing. The chicken fillets with pickled peppers prepared by the method adopt a water boiling way, and are prepared through cleaning, soaking, cooking with water, blending with a source, carrying out microwave sterilization, carrying out vacuum package and eventually obtaining the finished product; the prepared chicken fillets with pickled peppers are rich in nutrition, are matched with the pickled pepper sauce, adopt different eating ways according to personal tastes, not only keep the chicken meat delicious mouthfeel, but also avoid the problem that people are easy to get fat with long-term eating because a deep frying process is adopted in the prior art, and at the same time, avoid damage of unhealthy edible oil on human body health; and people can select individual loving ways to eat whether at home, outdoors, offices or at other places, and enjoyment of healthy cates is provided for the people.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a pickled pepper chicken fillet and a preparation method thereof. Background technique: [0002] Chicken contains vitamin C, E, etc. The protein content is relatively high, there are many types, and the digestibility is high. 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 addition, it contains phospholipids which are important for human growth. It is one of the important sources of fat and phospholipids in the Chinese diet. Chicken meat has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, weakness, etc. Chinese medicine believes that chicken has the functions of warming the middle energy, replenishing qi, replenishing deficiency and essence, invigorating the spleen and stomach, invigorating blood circulation, and strengthening bones. The chicken fillet...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/221A23L1/24A23L13/50A23L27/10A23L27/60
CPCA23L13/428A23L13/50A23L27/10A23L27/60
Inventor 周保军
Owner BENGBU JINHUI FOOD
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