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Acidic and crisp broccoli fermented chicken-food steamed stuffed buns and making method thereof

A technology of refreshing broccoli and cooking package, which is applied in the field of sour broccoli fermented chicken cooking package and its preparation, which can solve problems such as difficult to satisfy consumers and monotonous prepared food

Inactive Publication Date: 2017-01-04
安徽兆味源食品科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the prepared food in the market is rather monotonous, and it is difficult to meet the needs of consumers.

Method used

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Embodiment Construction

[0020] A sour broccoli fermented chicken dish is made from the following raw materials in parts by weight:

[0021] Chicken 200-210, broccoli 30-33, pickled cucumber 30-33, hawthorn fruit 20-23, vitex root 2-3, lactic acid bacteria, seasoning, soybean oil and water;

[0022] Described seasoning is made of following raw materials in parts by weight:

[0023] Five-spice powder 2.5-3, chili powder 3-3.5, bean paste 15-18, potato starch 6-7, appropriate amount of salt, ginger, onion, garlic, soy sauce, vinegar, rice wine.

[0024] A preparation method of sour and refreshing broccoli fermented chicken dish, comprising the following steps:

[0025] (1) Extract the Vitex root with 13-15 times of water, filter to obtain the Chinese medicine extract, then heat and concentrate the Chinese medicine extract to form a Chinese medicine concentrate, beat the Chinese medicine concentrate with hawthorn fruit, and filter to obtain a slurry;

[0026] (2) Chop the broccoli and soak it in boilin...

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Abstract

The invention discloses acidic and crisp broccoli fermented chicken-food steamed stuffed buns. The acidic and crisp broccoli fermented chicken-food steamed stuffed buns are made from, by weight, 200-210 parts of chicken, 30-33 parts of broccoli, 30-33 parts of pickled cucumbers, 20-23 parts of hawthorn fruis, 2-3 parts of hempleaf negundo chastetree roots, lactic acid bacteria, seasonings, a proper amount of soybean oil and a proper amount of water. The raw materials for the chicken-food steamed stuffed buns are rich, the main material chicken is salted and is fermented with the lactic acid bacteria and then is reasonable collocated with multiple auxiliary materials such as the broccoli and the pickled cucumber, contained nutrition is rich, the steamed stuffed buns have an acidic and crisp taste, can improve appetite, have a certain life cultivation and health preservation effect and is nutritional, hygienic and convenient.

Description

technical field [0001] The invention relates to the technical field of fast food and its processing technology, and mainly relates to a sour and refreshing broccoli fermented chicken dish and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, the acceleration of the pace of work and the rapid development of tourism, the conditioning of fast food has gradually become a hot spot in market demand. The demand for food is getting higher and higher. The cooking package is more effective in reducing costs than traditional on-site processing in terms of food distribution, storage, and management. At present, the prepared food in the market is relatively monotonous, and it is difficult to meet the needs of consumers. Therefore, it is necessary to develop new dishes that meet people's needs, and to develop prepared foods with excellent color, aroma, taste, and quality. It can replace traditional catering, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 詹开俊
Owner 安徽兆味源食品科技有限公司
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