Unlock instant, AI-driven research and patent intelligence for your innovation.

Rice dumpling-fragrance and sauce-flavor oat steamed chicken and production method thereof

A production method and technology of Zongxiang Sauce, which is applied in the field of food processing, can solve problems such as lack of taste, inability to meet the needs of gourmet food, and monotonous taste, and achieve the effect of delicious taste, rich color, and rich nutrients

Inactive Publication Date: 2017-10-24
QUZHOU COLLEGE OF TECH
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional steamed chicken is fired separately, the taste is monotonous, the taste is insufficient, and it cannot meet people's demand for food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, steamed chicken with rice dumpling flavor and oatmeal sauce and its production method is characterized in that the main ingredients of the raw materials are tender chicken, chopped into pieces, and the weight is 1000 grams; oats are 250 grams. The ingredient composition and weight ratio of the raw materials are respectively: (1) 80 grams to 100 grams of original bean paste. (2) 20 grams of ginger slices. (3) 50 grams of cooking wine. The production steps: (1) tender chicken, chop and cut into chicken pieces, the size is about 4cm×4cm; (2) mix chicken pieces with cooking wine and bean paste, marinate for 30 minutes, seasoning to taste; (3) wash Soak oats for 2 hours, drain; (4) Spread soaked and washed zong leaves in a stainless steel bowl, with the tip of the leaves facing outwards, put oats, chicken pieces, ginger slices on the bottom, and sprinkle the excess sauce evenly on the chicken pieces , then sprinkle with oats, gather the tips of the zong leave...

Embodiment 2

[0015] Example 2, steamed chicken with oatmeal and sauce-flavored rice dumpling and its production method are characterized in that the main ingredients of the raw materials are tender chicken, chopped into pieces, and the remaining weight is 1000 grams; oats are 250 grams. The ingredient composition and weight ratio of the raw materials are respectively: (1) 80 grams to 100 grams of spicy bean paste. (2) 20 grams of ginger slices. (3) 50 grams of cooking wine. The production steps: replace the original flavor bean paste with spicy bean paste, and the rest are the same as in Example 1.

[0016] The rice dumpling-flavored sauce-flavored oatmeal steamed chicken prepared in the above examples is easy to make, has no redundant food additives, has a soft and tender taste, is not greasy, has a reasonable combination of meat and vegetables, is nutritionally balanced, is easy to chew and digest, and has a rich appearance.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of food processing and particularly relates to rice dumpling-fragrance and sauce-flavor oat steamed chicken and a production method thereof. The production method comprises the following steps: (1) chopping tender chicken into chicken blocks; (2) adding cooking wine and broad bean paste into the chicken blocks, and uniformly stirring for pickling; (3) cleaning oat, and soaking; (4) firstly paving soft and clean rice dumpling leaves in a stainless steel bowl in a manner that leaf tips face outwards, paving the oat, the chicken blocks and ginger slices, uniformly scattering redundant sauce to the chicken blocks, then scattering the oat, and folding the leaf tips; (5) putting the bowl into a steamer, and steaming for 2-4 hours until being crispy and mature; and (6) cutting out surplus leaf tips along a bowl body, turning off the heat, and eating. The vegetables and the meat are mixed, the color is strong, and the rice dumpling-fragrance and sauce-flavor oat steamed chicken has rice dumpling fragrance, sauce flavor and tender and delicious taste, is not greasy and is rich in nutrition and both suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to steamed oatmeal chicken with rice dumpling flavor and sauce flavor and a production method thereof. Background technique [0002] Chicken is rich in nutrition, the protein content is as high as 24.4%, and the fat content is only 1.2%. Chicken also contains appropriate amount of carbohydrates, rich vitamins, calcium, phosphorus, iron and other minerals, which are easy to digest and absorb. Eating chicken is beneficial to enhance physical fitness , without making people overweight. The nutritional value of oats is high, and the protein content in cereal crops is high. The fat components of oats are mainly unsaturated fatty acids, and the linoleic acid in them can lower cholesterol. Its composition is also balanced, the content of vitamin E is also higher than that of rice and wheat, and the content of vitamin B is relatively high. Oatmeal can effectively reduce the choles...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/40A23L13/50
CPCA23L13/50A23L13/428
Inventor 诸葛毅王小同
Owner QUZHOU COLLEGE OF TECH