Processing method for native chicken giblets

A processing method and technology of chicken offal, applied in the application, food preparation, food science and other directions, can solve problems such as incompatibility, and achieve the effects of uniform taste, moderate mellow aroma and excellent taste effect.

Inactive Publication Date: 2015-07-29
敖刚强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, market personnel found that these two products are only suitable for sale in the southwest

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0036] Example 1.

[0037] Prepare the chili sauce, wash and drain the selected high-quality fresh red peppers, remove the stems and chop them into pieces to obtain red pepper slices; take 90kg red pepper slices, 9kg salt, 11kg white sugar, and 4.5kg rice wine; firstly combine the red pepper slices with Mix salt and sugar, mix well, put them in a large jar, then spray yellow wine, and then cover the jar to seal; let it stand for 40 days in the marinating room at 3°C ​​to obtain the chili sauce.

[0038] Prepare Tujia chicken mixed ingredients, take 4.5kg of vegetable oil and put it in a large pot over high heat to get the fragrance, then put in 45kg of chili sauce, switch to medium heat and continue to stir for 28 minutes, until you smell the oily chili sauce; Take 9kg of vegetable oil and put it in a large pot over high heat to get the fragrance, then add 4.5kg of ginger, 4.5kg of garlic, 4.5kg of Chinese prickly ash, 0.45kg of pepper, 0.45kg of licorice, 0.45kg of bay leaf, and s...

Example Embodiment

[0040] Example 2.

[0041] Prepare the chili sauce, wash and drain the selected high-quality fresh red peppers, remove the stems and chop them into fragments to obtain red pepper slices; take 100kg red pepper slices, 10kg salt, 12kg white sugar, and 5kg rice wine; first add red pepper slices and salt , White sugar, mix well, put it into the big jar, then spray yellow wine, and then cover the jar lid to seal; let stand for 45 days in the 5℃ marinating room to get the chili sauce.

[0042] Prepare Tujia chicken miscellaneous ingredients, take 5kg vegetable oil and put it in a large pot over high heat to get the fragrance, then add 50kg chili sauce, and stir-fry for 30 minutes on medium heat until you smell the oily spicy chili sauce; Put 10kg of vegetable oil in a large pot and burn it over high heat to get the fragrance, then add 5kg of ground ginger, 5kg of ground garlic, 5kg of pepper powder, 0.5kg of pepper, 0.5kg of licorice powder, 0.5kg of bay leaf powder, switch to medium hea...

Example Embodiment

[0044] Example 3.

[0045] Prepare the chili sauce, wash and drain carefully selected high-quality fresh red peppers, remove the stems and chop them into pieces to obtain red pepper slices; take 110kg red pepper slices, 11kg salt, 13kg white sugar, and 5.5kg rice wine; firstly combine the red pepper slices with Mix salt and white sugar, mix well, put them in a large jar, then spray yellow wine, and then cover the jar to seal; let it stand for 50 days in the marinating room at 7°C to obtain the chili sauce.

[0046] Prepare Tujia chicken miscellaneous ingredients, take 5.5kg vegetable oil and put it in a large pot over high heat to get the fragrance, then add 55kg chili sauce, and stir-fry for 32 minutes on medium heat until you smell the oily spicy chili sauce; Take 11kg of vegetable oil and put it in a large pot over high heat to get the aroma, then add 5.5kg of ginger, 5.5kg of garlic, 5.5kg of Chinese prickly ash, 0.55kg of pepper, 0.55kg of licorice, 0.55kg of bay leaves, and s...

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PUM

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Abstract

The invention relates to a processing method for native chicken giblets, which is implemented with a special native chicken giblet seasoning based on chilli sauce by adopting a special method. The processing method has the beneficial effects that although the specially prepared native chicken giblet seasoning contains more Sichuan pepper than past sour and hot chicken giblets, the cooked native chicken giblets only have a light spicy flavor, and therefore are suitable for the tastes of most of people; moreover, the method of curing after stir-frying can ensure that the flavor of the seasoning can better get into the chicken giblets; the chicken giblets which are cookd in such a way not only can keep due quality-keeping proportion, but also can be suitable for the tastes of most of people. In addition, the sour and hot flavor of the native chicken giblets is moderate, the native chicken giblets have a light spicy and sweet flavor, the aroma is also moderate, taste is uniform, and the native chicken giblets can satisfy the dietary demands of more people, can be eaten after being taken out of a bag and heated, and are convenient to mass-produce.

Description

technical field [0001] The invention relates to a cooked food product, in particular to a method for processing Tujia chicken offal with Tujia flavor. Background technique [0002] For the treatment of chicken viscera, it is generally thrown away or still served as a dish on the dining table. What is thrown away will not only pollute the environment, but also spread diseases; [0003] Some places have also begun to make chicken offal cooked food products for commercial operation. In the prior art, there are many production methods for chicken offal cooked food products, such as steaming, frying, grilling, marinating, marinated sauce, etc., with different flavors and characteristics. different. [0004] Therefore, the company developed and applied for the patents of Tujia Spicy Chicken Offal and Tujia Hot and Sour Chicken Offal in 2013. The patent numbers are 2013100710487 and 2013100710491 respectively. They have been produced and sold on the market, and have been well rece...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/312A23L13/50A23L13/20A23L13/40A23L13/70
Inventor 敖刚强
Owner 敖刚强
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