Braised chicken with potato and green pepper and preparation method thereof

The technology of potato and chicken, which is applied in the field of food processing, can solve the problems of inexhaustible removal of fat, loss of nutrients, and long frying time of chicken, and achieve the effects of simple and standardized preparation process, improved nutritional value and moderate spiciness.

Inactive Publication Date: 2015-09-02
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional large plate chicken is usually made by adding seasonings and vegetables to the chicken nuggets and then stewed slowly. Due to the long time of frying at high temperature, more nutrients are lost, and the general large plate chicken can not remove the fat, and the taste is more Greasy, and the variety is relatively single, lacking innovation

Method used

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  • Braised chicken with potato and green pepper and preparation method thereof

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preparation example Construction

[0040] Such as figure 1 As shown, a method for preparing large potato chicken includes the following steps:

[0041] Step 1. Marinate the chicken, immerse the chicken in a mixture of 1-2 parts by weight green onions, 0.5-1 parts ginger, 0.5-1 parts cinnamon, 0.5-1 parts star anise, 0.5-1 parts Chinese pepper, 0.05-0.1 parts by weight Pickle for 20-30 minutes in the water made from grass fruit and 0.5-1 parts by weight of fennel, and set aside. Marinating can make the chicken more flavorful. Low-temperature pickling is used during pickling to reduce microbial reproduction.

[0042] Step 2: Pre-fry the chicken, melt the sugar in 2-3 parts by weight of cooking oil after heating, then add the marinated chicken and fry until golden brown. Through the sugar frying process, not only the chicken is colored, but also the chicken has a slightly sweet taste, and the fat can be removed.

[0043] Step 3. Cook the chicken. Mix the remaining amount of onion, ginger, garlic, cinnamon, star anise...

Embodiment 1

[0054] Ingredient ratio: 100 servings of three yellow chicken, 50-100 servings of potato, 60-85 servings of beer, 5-9 servings of green onions, 4-7 servings of ginger, 2-3 servings of garlic, 1-1.5 servings of dried chili, 1.5-2 servings of chili oil Servings, 2-3 servings of white sugar, 10-15 servings of edible oil, 3-5 servings of cinnamon, 2.5-4 servings of star anise, 2-6 servings of Chinese pepper, 0.2-0.8 servings of grass fruit, 0.1-0.4 servings of white pepper, small 2-3.5 portions of fennel, 8-10 portions of soy sauce, 5-8 portions of cooking wine, 8-15 portions of red pepper, 8-15 portions of green pepper.

[0055] Raw meat pretreatment: clean the three yellow chicken, clean it, and evenly cut it into pieces, pour the chicken pieces into boiling water, cook for 3-5 minutes on medium heat, remove and drain, 1-3 times the volume with green onion ginger and fried Marinated in water made of cinnamon, star anise, pepper, grass fruit, and cumin for 20-30 minutes, and set asi...

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Abstract

The invention discloses braised chicken with potato and green pepper and a preparation method thereof. The braised chicken comprises the following raw materials in part by weight: 80-150 parts of chicken, 50-100 parts of potato, 60-85 parts of beer, 15-30 parts of green pepper, 5-9 parts of onion, 4-7 parts of ginger, 2-5 parts of garlic, 10-15 parts of cooking oil and 27-45 parts of seasoning, wherein the seasoning comprises one or more of the following components in part by weight: 1-1.5 parts of dried pepper, 1.5-2 parts of pepper oil, 2-3 parts of sugar, 3-5 parts of bark of Japanese cinnamon, 2.5-4 parts of star aniseed, 2-6 parts of pricklyash peel, 0.2-0.8 parts of tsaoko amomum fruit, 0.1-0.4 parts of white pepper powder, 2-3.5 parts of fennel fruit, 8-10 parts of dark soy sauce and 5-8 parts of cooking wine. According to the invention, the braised chicken with potato and green pepper is high in protein content, nutritionally balanced, crisp, tender and fragrant; the chicken soup is fantastic, rich in delicate flavor, refreshing and non-greasy, and has effects of invigorating qi and strengthening the spleen.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a large potato chicken and a preparation method thereof. Background technique [0002] Traditional large-plate chicken is usually made by adding sugar to the chicken pieces and then adding seasonings and vegetables to braised and stewed slowly. Due to the longer time of frying at high temperature, there is more nutrient loss, and the general large-plate chicken can not remove the fat and taste more It is greasy, and the variety is relatively single, lacking innovation. [0003] Potatoes have high nutritional value and are universally recognized as a complete nutritious food. Its protein has high nutritional value, high digestible components, and is easily absorbed by the human body. It is a complete nutritious food. The combination of potato and chicken can form an ideal nutritional complement, and can improve the oily taste and single flavor of traditional large-plate chickens...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/29A23L13/50A23L13/40A23L33/00
CPCA23V2002/00
Inventor 张春江张泓王涵欣胡宏海黄峰刘倩楠张雪黄艳杰陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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