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Bean grain sauced chicken product and processing method thereof

A technology of bean grits sauce chicken and a processing method, which is applied in the field of food processing, can solve the problems of limited range of popularization and consumption, difficult to preserve, difficult for consumers to taste, etc., and achieves the effects of improving taste and flavor, maintaining consistency, and tender meat.

Active Publication Date: 2015-09-09
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

But because bean grits are mainly produced in places such as Shangqiu, Henan, and bean grits are generally eaten as condiments, although the chicken nuggets with bean grits sauce have a rich and delicious flavor, but because the bean grits sauce chicken nuggets need to be made and eaten now, it is not easy to preserve, and , the method of making chicken nuggets with bean grits sauce is different, so that the range of promotion and consumption of this product is limited, and it is difficult for consumers to taste this product

Method used

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  • Bean grain sauced chicken product and processing method thereof

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Effect test

Embodiment 1

[0051] Each raw material includes:

[0052] 100 parts of raw materials such as chicken legs, chicken wings, chicken breasts, and chicken necks of Sanhuang chicken, 6 parts of bean grits, and 20 parts of auxiliary materials; among them, auxiliary materials include: 2 parts of salt, 1 part of green onion, 1 part of ginger, and 0.5 parts of other spices; other spices include : 0.2 part of star anise, 0.1 part of cinnamon bark, 0.05 part of bay leaf, and 0.15 part of Chinese prickly ash;

[0053] Prepare as follows:

[0054] Step 1: Prepare the marinade liquid: put the onion, ginger, and spices in a pot at 160°C for 8 seconds to release the flavor, then add the bean grits and stir fry continuously, stir for 3 minutes and then add the prepared boiling water (boiling water: bean grits = 3:1), cook slowly at 95°C for 10 minutes; add salt to obtain a marinade liquid. When stir-frying spices, etc., the fire must be guaranteed. In addition, boiling water must be used, and stir-fry con...

Embodiment 2

[0059] In parts by weight, each raw material includes: 100 parts of three-yellow chicken, 15 parts of bean grits, 5 parts of salt, 3 parts of green onion, 3 parts of ginger, and 1.5 parts of other spices; the other spices include: 0.4 parts of star anise, 0.4 parts of cinnamon, 0.3 parts of fragrant leaves, and 0.4 parts of Chinese prickly ash.

[0060] A processing method for a chicken product in soybean paste sauce, comprising the steps of:

[0061] Step 1. Prepare marinade liquid: take onion, ginger, and other spices and fry at a temperature of 170°C for 10 seconds, add bean grits and stir-fry for 2 minutes, then add boiling water. The weight ratio of boiled water and bean grits is 5:1. Then cook at a temperature of 100°C for 8 minutes, and finally add 5 parts of salt to obtain a marinade liquid;

[0062] Step 2, marinating: in parts by weight, take 100 parts of raw chicken three-yellow chicken, divide the raw chicken into a plurality of small pieces with a length of 15cm,...

Embodiment 3

[0066] In parts by weight, each raw material includes: 100 parts of Sanhuang chicken, 10 parts of bean grits, 3 parts of salt, 2 parts of green onion, 2 parts of ginger, and 1 part of other spices; the other spices include: 0.4 parts of star anise, 0.4 parts of cinnamon, Fragrant leaves 0.2 part.

[0067] A processing method for a chicken product in soybean paste sauce, comprising the steps of:

[0068] Step 1. Prepare marinade liquid: take onion, ginger, and other spices and fry at 165°C for 9 seconds, add bean grits and stir-fry for 2.5 minutes, then add boiling water. The weight ratio of boiled water to bean grits is 3.5:1 , and then boiled at a temperature of 98°C for 9 minutes, and finally added salt to obtain a marinade liquid;

[0069] Step 2, marinating: in parts by weight, take 100 parts of raw chicken three-yellow chicken, divide the raw chicken into a plurality of small pieces with a length of 11cm, and cut several knives across the surface of each small piece, and...

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Abstract

The invention discloses a processing method of a bean grain sauced chicken product. The processing method includes: firstly, taking 1-3 parts of spring onion, 1-3 parts of ginseng and 0.5-1.5 parts of other spice for stir-frying at temperature of 160-170 DEG C for 8-10s, adding 6-15 parts of bean grain for frying for 2-3min, adding boiling water, boiling at temperature of 95-100 DEG C for 8-10min, adding 2-5 parts of edible salt, and stirring uniformly to obtain pickling material liquid; secondly, taking 100 parts of chicken pieces for being soaked in the pickling material liquid, and performing vacuum rolling-kneading pickling at temperature of 4 DEG C for 3-5h, wherein pressure during rolling-kneading is -0.07Mp; thirdly, after pickling is finished, taking out raw chicken, and brushing the surface of the raw chicken with vegetable oil, baking at temperature of 140-200 DEG C for 10-20min to obtain the bean grain sauced chicken product. The processing method realizes standardized production, can maintain uniformity in product quality and is suitable for large-scale industrial production of the bean grain sauced chicken product.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chicken product with soybean paste sauce and a processing method thereof. Background technique [0002] Stewed meat products in sauce refer to fresh and frozen livestock and poultry meat as raw materials, adding seasonings and spices, and processed through different processes. It is a typical traditional cooked meat product in China. According to the characteristics of the region and customs, a unique local traditional sauce and marinated product has been formed. Due to the unique flavor of stewed sauce products, they are ready-to-eat and are very popular among consumers. Chicken nuggets with soybean paste sauce is one of them. But because bean grits are mainly produced in places such as Shangqiu, Henan, and bean grits are generally eaten as condiments, although the chicken nuggets with bean grits sauce have a rich and delicious flavor, but because the bean grits sauce chicken n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/315A23L1/318A23L13/40A23L13/50A23L13/70
Inventor 张春江张泓王涵欣黄峰胡宏海张雪刘倩楠黄艳杰陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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