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Making method of chicken noodle paste cans with saute spicy chicken flavor

A production method, the technology of large plate chicken, is applied in the production field of canned chicken noodle sauce, which can solve the problems that consumers still have to go to restaurants to eat it, which is not conducive to the promotion of consumers' food preferences, so as to achieve a more layered sense of taste The effect of maintaining a thick and heavy feeling, ensuring food safety, and extending the shelf life

Inactive Publication Date: 2016-12-14
顾总照
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The frying method of large plate chicken is the same as that of every restaurant chef who makes large plate chicken, but they are all mastered by the restaurant itself. For consumers, they still have to go to the restaurant to eat it, which is not conducive to the promotion and satisfaction of consumers' food preferences; The patent on seasoning for stir-frying of large plate chicken is only to facilitate the frying process. The fryer does not need to buy various spices to mix, but he also needs to purchase various ingredients other than seasoning by himself, and must have a certain degree of knowledge. The level of frying is not a technical idea suitable for promotion to ordinary consumers

Method used

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  • Making method of chicken noodle paste cans with saute spicy chicken flavor

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Effect test

Embodiment 1

[0032] A kind of preparation method of canned chicken noodle sauce of big plate chicken flavor, comprises the following steps:

[0033] A. Put cooking oil in the frying pan, start to heat up, control the frying pan to gradually heat up; then put in the prepared spices, the cooking oil completely covers the spices, continue to heat up to about 130 degrees, keep this temperature, fry for 10 minutes , and then scoop out the spices with a strainer, put them in the gauze cloth and tie them up, and put them in the chicken stock to cook the soup;

[0034] B. Then continue to heat the rest of the cooking oil, and slowly add the bean paste while heating and keep stirring, then add the sugar, when the sugar is foamy, put the green onion, ginger and garlic into the pot and stir;

[0035] C. After frying the aroma, put the pre-marinated chicken pieces into the pot and stir well, then simmer for 3 minutes at high temperature, add high-temperature chicken stock, stir and simmer for 4 minutes ...

Embodiment 2

[0047] A kind of preparation method of canned chicken noodle sauce of big plate chicken flavor, comprises the following steps:

[0048] A. Put cooking oil in the frying pan, start to heat up, control the frying pan to gradually heat up; then put in the prepared spices, the cooking oil completely covers the spices, continue to heat up to about 130 degrees, keep this temperature, fry for 8 minutes , and then scoop out the spices with a strainer, put them in the gauze cloth and tie them up, and put them in the chicken stock to cook the soup;

[0049] B. Continue to heat the remaining cooking oil; and when the temperature rises, slowly add the bean paste and stir-fry until fragrant, then add sugar, and when the foam is fried, put the green onion, ginger and garlic into the pot and stir;

[0050] C. Then put the pre-marinated chicken pieces into the pot and stir well, then simmer for three minutes at high temperature.

[0051] D. The boiled high-temperature chicken stock, and the ...

Embodiment 3

[0062] A kind of preparation method of canned chicken noodle sauce of big plate chicken flavor, comprises the following steps:

[0063] A. Put cooking oil in the frying pan, start to heat up, control the frying pan to gradually heat up; then put in the prepared spices, the cooking oil completely covers the spices, continue to heat up to about 130 degrees, keep this temperature, fry for 10 minutes , and then scoop out the spices with a strainer, put them in the gauze cloth and tie them up, and put them in the chicken stock to cook the soup;

[0064] B. Then continue to heat the remaining edible oil, and slowly add the bean paste when the temperature rises and continue to stir, then add the sugar, and when the sugar is foamy, put the green onion, ginger and garlic into the pot and stir;

[0065] C. After frying the aroma, put the pre-fried chicken pieces into the pot and stir well, then simmer for three minutes at high temperature, put in the chicken broth above 80 degrees, stir...

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Abstract

The invention discloses a making method of chicken noodle paste cans with the saute spicy chicken flavor. The making method comprises the steps that the sizes of contents such as chicken nuggets and potatoes are properly decreased, the saute spicy chicken with the best taste in the north is stir-fried through an automated wok according to procedures, vacuum filling is conducted in the cans, the cans are sealed, sterilized in an autoclave and then sold through various shop and supermarket channels or e-commerce channels, a consumer can eat the cans only by cooking suitable noodles and mixing the saute spicy chicken noodle paste cans made through the method with the noodles, and the taste and experience same as those of a first-class saute spicy chicken restaurant are achieved; meanwhile, specially-made Chinese herb spice is added, therefore, the mouthfeel is promoted, the quality guarantee period of the cans is greatly prolonged, and it can be guaranteed that the cans can be preserved for half a year or above at normal temperature without adding a preservative.

Description

technical field [0001] The invention relates to the technical field of canned food with chicken noodle sauce, in particular to a method for preparing canned chicken noodle sauce with the flavor of large plate chicken. Background technique [0002] Large plate chicken is a very popular and delicious dish in northern China. The large plate of chicken pieces is fried together with potatoes, carrots, onions, and peppers, and then mixed with boiled wide noodles, which is even more amazing. However, this dish is currently mainly found in some urban and rural restaurants in the north, and it is difficult to eat in other areas. Moreover, because of the complicated process, many production procedures, and high technology, it is not easy for individuals or families to popularize it. It is only suitable for occasional dinners with multiple people. Its popularization is restricted even more, so this method adopted in the present invention can greatly popularize the wider popularization ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/50A23L19/18A23L19/00A23L33/10A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/10A23V2200/30
Inventor 顾总照
Owner 顾总照
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