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Manufacture method of instant chicken blocks cooked in dry pot

A production method and dry pot technology, which are applied in food ingredients as taste improvers, food science, food ingredients, etc., can solve the problems of rough and light chicken nuggets, lack of refinement, and improper aroma, so as to increase the flavor and taste, tender meat, and pure taste effect

Inactive Publication Date: 2017-06-20
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
[0003] The existing dry-pot chicken nuggets are usually made by directly frying the chicken nuggets in a pan, and then adding water to stew. The stewed chicken nuggets are rough and light, and the fragrance is acceptable, but not refined enough
As a traditional delicacy, because the craftsmanship is suitable for the processing mode of frying and selling, it will be affected by regional flavors to a certain extent, which is not conducive to large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preparation method of instant dry pot chicken nuggets in the present embodiment is as follows:

[0017] (1) Prepare raw materials according to the following parts by weight: 90 chicken legs, 8 water, 1 white sugar, 0.1 monosodium glutamate, 0.5 Huadiao wine, 2 spicy marinade, 15 oil, 5 pepper segments, 10 peeled garlic, 3 spicy sauce, white Pepper powder 0.05, Angelica powder 0.01, compound phosphate M21 0.1, compound phosphate M22 0.1, soybean sauce 0.1, dry pot sauce 0.1;

[0018] (2) Remove the seeds from the chili section, soak at room temperature for 2 hours, and then dehydrate for 30 seconds; cut the chicken legs into 2.5-3cm cubes;

[0019] (3) Add white pepper powder, angelica powder, compound phosphate M21 (Suzhou Wenda Food Ingredients Co., Ltd.), compound phosphate M22 (Suzhou Wenda Food Ingredients Co., Ltd.) into the water and stir evenly. To obtain the marinade, stir the marinade and the chicken leg pieces at a low speed for 10 minutes, and marinate t...

Embodiment 2

[0024] The preparation method of instant dry pot chicken nuggets in the present embodiment is as follows:

[0025] (1) Prepare raw materials according to the following parts by weight: chicken drumstick 95, water 10, white sugar 2, monosodium glutamate 0.3, Huadiao wine 1.0, spicy marinade 2.5, oil 18, chili segment 6, peeled garlic 11, spicy sauce 4, white Pepper powder 0.08, Angelica powder 0.02, compound phosphate M210.2, compound phosphate M22 0.2, soybean sauce 0.2, dry pot sauce 0.2;

[0026] (2) Remove the seeds from the chili section, soak at room temperature for 3 hours, and then dehydrate for 30 seconds; cut the chicken legs into 2.5-3cm cubes;

[0027] (3) Add white pepper powder, angelica powder, compound phosphate M21 (Suzhou Wenda Food Ingredients Co., Ltd.), compound phosphate M22 (Suzhou Wenda Food Ingredients Co., Ltd.) into the water and stir evenly. To obtain the marinade, stir the marinade and the chicken leg pieces at a low speed for 13 minutes, and then ...

Embodiment 3

[0032] The preparation method of instant dry pot chicken nuggets in the present embodiment is as follows:

[0033] (1) Prepare raw materials according to the following weight parts: 100 chicken legs, 15 water, 2 white sugar, 0.5 monosodium glutamate, 1.5 Huadiao wine, 3 spicy marinade, 20 oil, 7 pepper segments, 12 peeled garlic, 4.5 spicy sauce, white Pepper powder 0.1, Angelica powder 0.02, compound phosphate M21 0.2, compound phosphate M22 0.2, soybean sauce 0.2, dry pot sauce 0.2;

[0034] (2) Remove the seeds from the chili section, soak at room temperature for 4 hours, and then dehydrate for 30 seconds; cut the chicken legs into 2.5-3cm cubes;

[0035] (3) Add white pepper powder, angelica powder, compound phosphate M21 (Suzhou Wenda Food Ingredients Co., Ltd.), compound phosphate M22 (Suzhou Wenda Food Ingredients Co., Ltd.) into the water and stir evenly. To obtain the marinade, stir the marinade and the chicken leg pieces at a low speed for 15 minutes, and then stati...

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PUM

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Abstract

The present invention provides a manufacture method of instant chicken blocks cooked in a dry pot. The manufacture method comprises the steps of pre-treating, pickling, stir-frying and packaging. The pre-pickling enables the chicken blocks to be tasty. The manufacture method avoids dreg-like and hard mouthfeel of the chicken meat brought in stewing phrases, combines the pickling technology and stir-frying technology together, and increases flavor and mouthfeel of the chicken blocks cooked in the dry pot. The instant chicken blocks cooked in the dry pot are delicious in meat and tasty, pure and authentic in taste, fat but not greasy, thin and but not dreg-like, thoroughly cooked but not scattered, fragrant but not greasy, long in aftertaste, not greasy after multiple eating, and suitable for old and young people. The manufacture method quantifies the traditional famous dish of the chicken blocks cooked in the dry pot, prepares the chicken blocks into cooked food, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the field of food production, in particular to a production method of instant dry pot chicken nuggets. Background technique [0002] Dry pot chicken nuggets is a traditional delicacy, and the method is similar. The key to the taste of dry pot chicken nuggets 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. [0003] The existing dry-pot chicken nuggets are usually made by directly frying the chicken nuggets in a pan, and then adding water to stew the chicken nuggets. As a traditional delicacy, because the craftsmanship is suitable for the processing mode of frying and selling, it will be affected by regiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23V2002/00A23V2200/14A23V2250/1618
Inventor 杜文君
Owner HENAN DAYONG INDUSTRIAL CO LTD