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Konjak spicy chicken and preparation method thereof

A technology of spicy chicken and konjac, which is applied in food preparation, climate change adaptation, food ingredients as taste improvers, etc., to achieve the effect of improving nutritional value, improving nutritional value, and improving taste and taste

Inactive Publication Date: 2015-11-18
GUIZHOU KAILIN GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And konjac is added in the spicy chicken, and the technical literature of making konjac spicy chicken has not yet been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of konjac spicy chicken, its raw material composition by weight is konjac fine powder 10kg, corn flour 0.5kg, gorgon powder 0.7kg, lotus root powder 0.01kg, chicken 7kg, glutinous rice cake pepper 0.9kg, Chinese prickly ash 0.015kg, garlic 0.45kg, ginger 0.35kg , salt 0.036kg, bean paste 0.32kg, rock sugar 0.013kg, chicken essence 0.0031kg, vegetable oil 1.3kg, cooking wine 0.031kg, pepper noodles 0.009kg.

[0030] The konjac powder is a 120-mesh powder, the corn flour is a 120-mesh powder, the gorgon powder is a 90-mesh powder, and the lotus root starch is a 95-mesh powder.

[0031] Described glutinous rice cake chili, its raw material composition is by weight 2kg of lotus root juice, pepper 16kg, ginger 5kg, salt 0.1kg.

[0032] The preparation method of the lotus root juice is that lotus root leaves are placed in 3% salt water, the temperature is controlled at 50° C. for soaking treatment for 20 minutes, the mixing ratio of lotus root leaves and salt water is ...

Embodiment 2

[0043] A kind of konjac spicy chicken, its raw material composition by weight is 15kg of konjac fine powder, 1.1kg of corn flour, 1.9kg of gorgon powder, 0.03kg of lotus root powder, 8kg of chicken, 1.1kg of glutinous rice cake pepper, 0.035kg of Chinese prickly ash, 0.65kg of garlic, 0.53kg of ginger , salt 0.051kg, bean paste 0.54kg, rock sugar 0.039kg, chicken essence 0.0053kg, vegetable oil 2.9kg, cooking wine 0.049kg, pepper noodles 0.011kg.

[0044] The konjac powder is a 140-mesh powder, the corn flour is a 130-mesh powder, the gorgon powder is a 110-mesh powder, and the lotus root starch is a 105-mesh powder.

[0045] Described glutinous rice cake chili, its raw material composition is by weight 3kg of lotus root juice, pepper 21kg, ginger 9kg, salt 0.3kg.

[0046] The preparation method of the lotus root juice is that lotus root leaves are placed in 7% salt water, soaked at a temperature of 60° C. for 30 minutes, and the mixing ratio of lotus root leaves and salt wate...

Embodiment 3

[0057] A kind of konjac spicy chicken, its raw material composition by weight is 13kg of konjac powder, 0.9kg of corn flour, 1.3kg of gorgon powder, 0.02kg of lotus root powder, 7.5kg of chicken, 1kg of glutinous rice cake pepper, 0.025kg of Chinese prickly ash, 0.55kg of garlic, 0.45kg of ginger , salt 0.041kg, bean paste 0.47kg, rock sugar 0.026kg, chicken essence 0.0044kg, vegetable oil 2.2kg, cooking wine 0.039kg, pepper noodles 0.01kg.

[0058] The konjac powder is a 130-mesh powder, the corn flour is a 125-mesh powder, the gorgon powder is a 100-mesh powder, and the lotus root starch is a 100-mesh powder.

[0059] Described glutinous rice cake chili, its raw material composition is by weight 2.5kg of lotus root juice, pepper 17kg, ginger 7kg, salt 0.2kg.

[0060] The preparation method of the lotus root juice is to place lotus root leaves in 5% salt water, control the temperature to 55°C and soak for 25 minutes, the mixing ratio of lotus root leaves and salt water is 4:1...

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PUM

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Abstract

The invention relates to the technical field of spicy chicken manufacturing, and especially relates to a konjak spicy chicken and a preparation method thereof. According to the preparation method, a proper amount of konjak fine powder, corn flour, starch, and lotus root starch is added during the preparation process, then a proper amount of chicken, glutinous rice cake, capsicum, Chinese prickly ash, garlic, ginger, salt, thick broad-bean sauce, rock sugar, chicken extract, vegetable oil, cooking wine and pepper is added, complicated microscopic reactions carry out among raw materials, the taste and flavor of spicy chicken are improved therefore, and the nutritional value of spicy chicken is increased at the same time. Furthermore, during the preparation technology, the raw material addition sequence and time can be controlled so as to further improve the nutritional value and taste of the spicy chicken. During the pickling process, konjak fine powder, corn flour, and starch are added to preserve the fresh taste of chicken; moreover, the added konjak fine powder, corn flour, and starch can carry out reactions with the nutrients in chicken, and thus the nutritional value of chicken is increased.

Description

technical field [0001] The invention relates to the technical field of making spicy chicken, in particular to a konjac spicy chicken and a preparation method thereof. Background technique [0002] Spicy Chicken is a classic traditional dish of the Han nationality. It got its name from Gele Mountain in Chongqing. The color of this dish is brownish red and oily, the texture is crispy and soft, and the spicy taste is strong. Salty, fresh and mellow, slightly sweet. The traditional spicy chicken is generally made of chicken as the main ingredient, and is refined with various materials such as onion, dried chili, pepper, salt, pepper, monosodium glutamate, etc. It is nutritious and delicious. Different, and then the production process of spicy chicken is also different. It is also based on this that the production process of spicy chicken is difficult to stabilize and industrialize the quality of spicy chicken, so that the production of spicy chicken products can only be limit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/09A23L13/40A23L13/50A23L13/70
CPCA23V2002/00A23V2200/16A23V2200/14A23V2250/21A23V2250/5066A23V2250/5118A23V2250/628Y02A40/90
Inventor 唐伟杨进谭正松李明中李阳松高光德
Owner GUIZHOU KAILIN GRP CO LTD