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Preparation method of instant mushroom chicken

A production method and technology of shiitake mushrooms, which are applied in the field of food processing, can solve the problems of improper aroma, affecting the taste of dry pot chicken nuggets, etc.

Inactive Publication Date: 2017-05-24
HENAN DAYONG INDUSTRIAL CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the method of making is wrong, it will affect the taste of dry pot chicken nuggets, and the aroma will not be correct

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of the chicken with shiitake mushrooms of the present embodiment is as follows:

[0021] (1) Pre-cool the chicken legs to -2-5°C, cut into chicken pieces; soak the shiitake mushroom slices for 4 hours, then blanch them in 90°C water for 3-5 minutes, then dehydrate and cool; soak the onions in water for 20 minutes, slice them at 90°C Blanch in hot water for 20s, then dehydrate to get onion slices;

[0022] (2) Add tumbling liquid to the chicken pieces in step (2), tumbling at low speed for 15 minutes, and statically marinate at 0-5°C for 2 hours; the tumbling liquid includes the following raw materials in parts by weight: 10 water, 0.5 salt, White sugar 1.0, dark soy sauce 0.3, thick soy sauce 0.5, Huadiao wine 0.2, compound phosphate M21 0.1, compound phosphate M22 0.1, white pepper powder 0.05, angelica powder 0.02, water-soluble garlic powder 0.03, water-soluble ginger powder 0.03 , water-soluble five-spice powder 0.05, water-soluble spicy powd...

Embodiment 2

[0029] The preparation method of the chicken with shiitake mushrooms of the present embodiment is as follows:

[0030] (1) Pre-cool the chicken legs to -2-5°C, cut into chicken pieces; soak the shiitake mushroom slices for 6 hours, then blanch them in 95°C water for 5 minutes, then dehydrate and cool them; soak the onions in water for 25 minutes, slice them in 95°C water Blanch for 15s, then dehydrate to get onion slices;

[0031] (2) Add tumbling liquid to the chicken pieces in step (2), tumbling at low speed for 18 minutes, and statically marinating at 0-5°C for 2.5 hours; the tumbling liquid includes the following raw materials in parts by weight: water 13, salt 0.8, White sugar 1.2, dark soy sauce 0.4, thick soy sauce 0.6, Huadiao wine 0.3, compound phosphate M210.2, compound phosphate M22 0.2, white pepper powder 0.06, angelica powder 0.04, water-soluble garlic powder 0.04, water-soluble ginger powder 0.04, water-soluble five-spice powder 0.06, water-soluble spicy powder...

Embodiment 3

[0038] The preparation method of the chicken with shiitake mushrooms of the present embodiment is as follows:

[0039] (1) Pre-cool chicken legs to -2-5°C, cut into chicken pieces; soak mushroom slices for 8 hours, blanch in 95°C water for 5 minutes, then dehydrate and cool; soak onions in water for 30 minutes, slice them in 95°C water Blanch for 10 seconds, then dehydrate to get onion slices;

[0040] (2) Add tumbling liquid to the chicken pieces in step (2), tumbling at low speed for 20 minutes, and statically marinate at 0-5°C for 3 hours; the tumbling liquid includes the following raw materials in parts by weight: water 15, salt 1.0, White sugar 1.5, dark soy sauce 0.5, thick soy sauce 0.8, Huadiao wine 0.5, compound phosphate M21 0.3, compound phosphate M22 0.3, white pepper powder 0.08, angelica powder 0.05, water-soluble garlic powder 0.05, water-soluble ginger powder 0.05 , water-soluble five-spice powder 0.08, water-soluble spicy powder 0.04, onion powder 0.04, ethyl...

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PUM

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Abstract

The invention provides a preparation method of instant mushroom chicken. The method comprises the following steps: steaming chicken dices to 70-80% done; preparing sauce separately; and mixing the pre-cooked chicken dices, sauce and mushroom and heating for 2-3min. The time and energy are saved in the preparation process while the color and taste of traditional dishes are guaranteed. In the invention, the ingredients are carefully selected; first, the chicken is steamed to 80% done, and the delicacy of chicken is kept; and after that, the specially made sauce is added into the chicken for steaming, and the delicacy of sauce is blended into chicken in the steaming process so as to obtain the best taste. The mushroom chicken made into instant food is simply heated for eating, thus reprocessing is avoided, and the method is suitable for industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing instant shiitake chicken. Background technique [0002] Mushroom chicken is a dish that many restaurants have. Many people like it because this dish combines the aroma of mushrooms and the deliciousness of chicken, and it is also nutritious. Eating more fungi in autumn and winter can also improve immunity. Eating chicken It has a good therapeutic effect on chills, fatigue, irregular menstruation, anemia, and weakness. [0003] The key to the taste of chicken with mushrooms lies in the selection of ingredients, the ratio of spices, and the mastery of the heat. For example, if the spices are not suitable, the taste of the frying will be very different. This kind of taste is not fragrant and has various strange smells. If the method of making is wrong, it will affect the taste of dry pot chicken nuggets, and the fragrance will not be correct. Contents of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L31/00A23L5/10
Inventor 杜文君
Owner HENAN DAYONG INDUSTRIAL CO LTD
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