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Making method and preservative method of braised chickens with Chinese chestnuts

A production method and technology of chestnut chicken, applied in chemical preservation of meat/fish, food science, etc., can solve the problems of intolerance to storage, inconvenient to carry, etc., and achieve pure taste, good balance of flavor, and good shielding of bad odors Effect

Inactive Publication Date: 2017-11-14
GUILIN YUXIN AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The chestnut chicken is fresh and tender, but it can only be cooked and eaten immediately, which is inconvenient to carry and not resistant to storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0031] A preparation method of chestnut chicken, comprising the steps of:

[0032] (1) Weighing: Weigh 50kg of live chicken and cut into pieces;

[0033] (2) Frying: Fry the chicken nuggets in no less than 500kg of vegetable oil for 10-30 minutes until the chicken nuggets are golden in color and 0.5-0.6 times the weight of the initial chicken nuggets (ie 25-30kg) and then out of the oil pan , and dry for later use;

[0034] (3) Chestnut processing: select fresh chestnuts, remove mildew and deterioration, remove the shells, cook them in water, remove them, dry them, and set aside;

[0035] (4) Make the sauce:

[0036] 1) Weigh chestnut chicken sauce ingredients: shallot 1500g, glucose powder 800g, edible blending oil 8000g, rock sugar 1500g, white vinegar 400g, sucrose syrup 500g, caramel pigment 100g, black tempeh 8000g, Guilin Sitang fermented bean curd 12000g, traditional 7500g rice malt maltose, 1300g Haitian soy sauce, 700g salted green lemon, 2000g non-iodized salt, 80...

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PUM

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Abstract

The invention discloses a production and antisepsis method of chestnut chicken. The production method is to first wash the live chicken, cut it into chicken pieces, fry it in an oil pan until golden, and dry it after taking it out of the pan; shell the chestnut, Cook over high heat; then soak the fried chicken nuggets in the sauce and marinate for 4‑5 hours, the mass ratio of chicken nuggets to sauce is 1:3; finally, take out the marinated chicken nuggets and mix them with chestnuts , subpackage, seal, and sterilize. The antiseptic method is to add compound phosphate prepared by sodium polyphosphate and sodium hexametaphosphate to the chestnut chicken sauce, and the addition amount is 20-1000mg / 600g. The product of the invention has pure taste, no peculiar smell, does not add preservatives, can continuously release energy, is easy to carry, and has a long storage time.

Description

technical field [0001] The invention relates to food, in particular to a method for making chestnut chicken and preserving it. Background technique [0002] Chestnut chicken is a food with local characteristics. The traditional chestnut chicken is a kind of dish. It is cooked and eaten now. Ginger, monosodium glutamate and other auxiliary materials, the production methods are similar, mostly: [0003] 1. Remove the internal organs of the chicken, wash and cut into pieces; [0004] 2. Fry the chicken nuggets in a frying pan; [0005] 3. Sit in the pot and turn on the fire, put in the shelled chestnuts and simmer until cooked, then add the fried chicken nuggets, and add auxiliary ingredients, simmer for 5 minutes on high heat and serve. [0006] The chestnut chicken is fresh and tender, but it can only be cooked and eaten now, which is inconvenient to carry and not resistant to storage. Contents of the invention [0007] The purpose of the present invention is to provide...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L25/00A23L33/105A23B4/24
CPCA23B4/24A23V2002/00
Inventor 朱文胜
Owner GUILIN YUXIN AGRI TECH CO LTD
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