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Processing technology of braised chicken nuggets

A processing technology and a technology of chicken nuggets, which are applied in the field of improvement of processing technology, can solve problems such as single method and loss of chicken nutrition, and achieve the effect of avoiding the loss of nutrition

Inactive Publication Date: 2015-09-23
扬州美瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation of chicken, braised chicken nuggets is a very typical method, which is widely spread among the people; however, the methods in the prior art have the disadvantages that the method is too single, and the nutrition of the chicken is easily lost during the firing process. defect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] Processing technology of the present invention is: process according to the following steps:

[0018] 1) Pretreatment of chicken nuggets: cut the chicken into pieces and soak in water at a temperature of 70-90°C for 2-5 minutes to obtain chicken nuggets; set aside;

[0019] 2) Heat oil: Pour linseed oil and seasoning into the frying pan and heat until the linseed oil boils;

[0020] 3) Coarse frying: continue to put some chicken nuggets into the frying pan, and stir fry for 8-12 minutes;

[0021] 4) Stir frying: pour some coloring material on some of the chicken nuggets, and stir fry for 3-5 minutes on low heat;

[0022] 5) Cooking: Put some chicken nuggets that have been finely fried in step 4) into the cooking pot, add clean water and boil until boiling, keep for 30-35min;

[0023] 6) Seasoning: Add seasonings to the cooking pot, cook on low heat for 10-20 minutes;

[0024] 7), out of the pan: take out the chicken nuggets; complete.

[0025] The deflavoring agent ...

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PUM

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Abstract

The invention discloses a processing technology of braised chicken nuggets, and relate to the field of food processing. The processing is convenient, the cost is low, and the nutrients in the chicken can be maximally preserved by the provided processing technology. The processing technology comprises the following steps: (1) preprocessing chicken nuggets; (2) heating the oil; (3) crudely frying; (4) finely cooking; (5) boiling; (6) flavoring; (7) pouring out the chicken nuggets from the boiler; wherein in the step (2) carotene is added to properly supplement the nutrients which may be loss in the step (3) crudely frying; and in the step (6) flavoring, vitamin A is added to properly supply the nutrients that may be loss during the flavoring process. At the same time, people find that in the step (5) boiling, the nutrient loss is the most severe, so in the boiling step, the chicken nuggets is boiled with coloring materials to prevent the nutrient loss, and thus the preservation of nutrients in the chicken nuggets is greatly improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the improvement of the processing technology of braised chicken nuggets. Background technique [0002] Chicken is rich in nutrition, rich in essential amino acids, vitamins and minerals, and the content of potassium sulfate amino acids is also very rich, so it can effectively make up for the deficiency of beef and pork. At the same time, although the content of vitamin A in chicken does not reach the standard of vegetables or liver foods, it is much higher than beef and pork. The chicken is easy to absorb, and can effectively enhance physical strength and resistance. In the preparation of chicken, braised chicken nuggets is a very typical way, which is widely spread among the people; however, the way in the prior art has the problem that the way is too single, and the nutrition of the chicken is easily lost during the firing process. defect. Contents of the invention [0003] ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 王伟
Owner 扬州美瑞食品有限公司
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