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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 southwestern region of my country, and are not suitable for the tastes of the southeast coast and the north.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] To prepare chili sauce, wash and drain the selected high-quality fresh red peppers, remove the stalks and cut them into pieces to obtain red pepper flakes; take 90kg of red pepper flakes, 9kg of salt, 11kg of white sugar, and 4.5kg of rice wine; first mix the red pepper flakes with Mix salt and sugar and put them into a large altar, then spray rice wine, cover the altar and seal it; leave it in a curing room at 3°C ​​for 40 days to obtain chili sauce.

[0038] To prepare Tujia chicken miscellaneous ingredients, take 4.5kg of vegetable oil and put it into a large pot to burn the aroma, then add 45kg of chili sauce, and use medium heat to stir-fry continuously for 28 minutes until you smell the oily aroma and get oily chili sauce; Take 9kg of vegetable oil and put it into a large pot to burn out the aroma, then add 4.5kg of ginger, 4.5kg of garlic, 4.5kg of Chinese prickly ash, 0.45kg of pepper, 0.45kg of licorice, and 0.45kg of fragrant leaves. Minutes until you smell th...

Embodiment 2

[0041] To prepare chili sauce, wash and drain selected high-quality fresh red peppers, remove the stalks and chop into pieces to obtain red pepper flakes; take 100kg red pepper flakes, 10kg salt, 12kg white sugar, and 5kg rice wine; first mix red pepper flakes with salt and white sugar are mixed and put into a large altar, then sprayed with yellow rice wine, and then covered with an altar lid to seal; stand in a pickling room at 5°C for 45 days to obtain chili sauce.

[0042] To prepare Tujia chicken miscellaneous ingredients, take 5kg of vegetable oil and put it into a large pot to burn out the aroma, then add 50kg of chili sauce, and use medium heat to stir fry continuously for 30 minutes until you smell the oily aroma and get oily chili sauce; Put 10kg of vegetable oil into a cauldron and burn it on high heat to produce aroma, then add 5kg of minced ginger, 5kg of minced garlic, 5kg of pepper powder, 0.5kg of pepper powder, 0.5kg of licorice powder, and 0.5kg of bay leaf pow...

Embodiment 3

[0045] To prepare chili sauce, wash and drain selected high-quality fresh red peppers, remove the stems and chop into pieces to obtain red pepper flakes; take 110kg of red pepper flakes, 11kg of salt, 13kg of white sugar, and 5.5kg of rice wine; first mix the red pepper flakes with Mix salt and sugar and put them into a large altar, then spray rice wine, cover the altar and seal it; leave it in a pickling room at 7°C for 50 days to obtain chili sauce.

[0046] To prepare Tujia chicken miscellaneous ingredients, take 5.5kg of vegetable oil and put it into a large pot to burn the aroma, then add 55kg of chili sauce, and use medium heat to stir-fry continuously for 32 minutes, until you smell the oily aroma, you can get oily chili sauce; Take 11kg of vegetable oil, put it into a large pot, and burn it on 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, and 0.55kg of fragrant leaves. Minutes,...

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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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