Preparation method of spicy chicken hotpot

A production method and technology of chicken, applied in the functions of food ingredients, food science, application, etc., can solve the problems of nutrient loss, lack of meat flavor, etc., and achieve the effect of prominent nutrient elements, improvement of human body function, and good nutrition

Inactive Publication Date: 2017-12-08
袁亚宽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, the spicy taste is strong, and contains a large proportion of strong irritating seasonings such as chili, Chinese prickly ash and pepper. Taste, but can not make the meat flavor more reflected, serious loss of nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In the embodiment of the present invention, a method for making spicy chicken hot pot includes the following steps:

[0023] 1) Prepare raw materials

[0024] Weigh the following ingredients by weight: 80 portions of dried red pepper, 180 portions of chicken thighs, 0.3 portion of salt, 1 portion of minced garlic, 0.05 portion of laurel leaves, 0.1 portion of pepper, 1 portion of bean paste, 1 portion of green onion, 1 portion of ginger Copies.

[0025] 2) Add vegetable oil to the heating pot. The amount of vegetable oil added is 10% of the mass of the chicken thigh meat. After heating, put the onion, ginger, garlic, dried red pepper, and bean paste into the heating pot and stir fry until the aroma is released. Add the chicken thigh pieces and other ingredients and fry until the chicken thigh pieces 8 are mature.

Embodiment 2

[0027] In the embodiment of the present invention, a method for making spicy chicken hot pot includes the following steps:

[0028] 1) Prepare raw materials

[0029] Weigh the following ingredients by weight: 220 parts of dried red pepper, 320 parts of chicken thigh meat, 1.2 parts of salt, 5 parts of minced garlic, 1 part of laurel leaf, 1 part of pepper, 0.4 part of thyme, 0.4 part of marjoram, beef To 0.4 parts, parsley 0.4 parts, sage 0.4 parts, rosemary 0.4 parts, savory 0.4 parts, bean paste 30 parts, green onions 5 parts, ginger 5 parts.

[0030] 2) Add vegetable oil to the heating pot. The amount of vegetable oil added is 50% of the mass of the chicken thighs. After heating, put the onion, ginger, garlic, dried red pepper, and bean paste into the heating pot and stir fry until the aroma is released. Add the chicken thigh pieces and other ingredients and fry until the chicken thigh pieces 8 are mature.

Embodiment 3

[0032] In the embodiment of the present invention, a method for making spicy chicken hot pot includes the following steps:

[0033] 1) Prepare raw materials

[0034] Weigh the following ingredients by weight: 90 portions of dried red pepper, 190 portions of chicken thigh pieces, 0.4 portions of salt, 1.5 portions of minced garlic, 0.08 portions of laurel leaves, 0.1 portions of pepper, 0.2 portions of thyme, 0.2 portions of marjoram, beef To 0.2 part, parsley 0.2 part, sage 0.2 part, rosemary 0.2 part, savory 0.2 part, bean paste 1 part, green onion 1 part, ginger 1 part.

[0035] 2) Add vegetable oil to the heating pot. The amount of vegetable oil added is 15% of the mass of the chicken thighs. After heating, put the onion, ginger, garlic, dried red pepper, and bean paste into the heating pot and stir fry until the aroma is released. Put the chicken thigh pieces and other raw materials and fry until the chicken thigh pieces 8 are mature and cool, vacuum package, and sterilize. Ste...

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PUM

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Abstract

The invention discloses a preparation method of a spicy chicken hotpot. The method comprises the following steps: weighing the following raw materials in parts by weight: 80-220 parts of dry red chilli, 180-320 parts of chicken leg meat slices, 0.3-1.2 parts of salt, 1-5 parts of minced garlic, 0.05-1 part of cinnamon leaf, 0.1-1 part of fructus piperis powder, 0-0.4 part of herb of mongolian thyme, 0-0.4 part of origanum majorana leaf, 0-0.4 part of origanum vulgare herb, 0-0.4 part of parsley leaf, 0-0.4 part of salvia japonica herb, 0-0.4 part of rosemary herb, 0-0.4 part of mentha spicata herb, 1-30 parts of thick broad-bean sauce, 1-5 parts of scallion and 1-5 parts of ginger; adding vegetable oil into a heated pan, heating, then adding the scallion, ginger, minced garlic, dry red chilli and thick broad-bean sauce into the heated pan and stir-frying till fragrance is generated, then adding the chicken leg meat slices and other raw materials and frying until the chicken leg meat slices are 80% cooked to obtain the spicy chicken hotpot. Through the preparation method of the spicy chicken hotpot, multiple traditional Chinese herbal medicine auxiliary materials are added on the original basis, so that the spicy chicken hotpot is spicy, delicious, fragrant and more attractive, and is more obvious in nourishing effects; the taste and the fragrance of the spicy chicken hotpot can be more effectively improved; the nutrition of the spicy chicken hotpot is enriched.

Description

Technical field [0001] The invention relates to the technical field of food cooking materials, in particular to a method for making spicy chicken hot pot. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition, and is loved by the general public. It is a common food for gatherings. Among them, "hot pot chicken" originated in Cangzhou. It is a special Cangzhou cuisine that has been meticulously improved by several generations of Cangzhou chefs on the basis of Sichuan hot pot. With the upgrading of people's consumption and cognition level, the pursuit of diversification of sauce taste, quality and nutrition is also increasing. Usually the spicy flavor is strong and contains a large proportion of strong irritating seasonings such as chili, Chinese pepper and pepper. The strong taste can arouse people's appetite. However, the current spicy hot pot bottoms mostly focus on spicy seasonings. The taste, but it can not make the meat aroma m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L33/10
CPCA23L13/428A23L13/55A23L33/10A23V2002/00A23V2200/30
Inventor 袁亚宽
Owner 袁亚宽
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