Making method of chicken meat flavored taste snake sauce and product made by making method

A technology for flavored snake sauce and chicken is applied in the field of preparation of chicken-flavored snake sauce, which can solve the problems of long production time and complicated preparation process of flavored snakes, and achieve the effects of simplifying production, enriching taste, and avoiding side effects.

Active Publication Date: 2018-08-24
湖南佳元禄食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing chicken-flavored snake sauce and its p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1

[0023] Collect 3kg of fresh snake skin, scrape the snake skin in a reverse-scale manner, pour it in boiling water for 30s, quickly freeze at -40°C, freeze it for 24h, then use a high-speed meat grinder 300r / min to mince it into puree; add to the wok 100mL of vegetable oil, after the oil temperature reaches 120℃, keep for 2min, then add snake skin mud and stir-fry for 4min. During the stir-frying process, add horseradish minced 750g, ruta minced 600g, and salt 900g. After cooking, add grass immediately. 450 g of fruit powder, 450 g of anise seed powder, and 450 g of tuber longum powder were stirred evenly, and then simmered for 4 minutes to obtain snake skin paste.

[0024] At the same time, select 3kg of chicken breast, use a high-speed meat grinder 300r / min to mince it into puree, add 1500g of minced scallion, 300g of coriander seed powder and 450g of table salt, stir and mix, stew and steam for 1h, add 400mL of vegetable oil to the wok, and the oil is warm to ...

Example Embodiment

[0026] Example 2

[0027] Collect 6kg of fresh snake skin, scrape the snake skin in a reverse-scale manner, pour it in boiling water for 50sec, quickly freeze at -50°C, freeze it for 36h, use a high-speed meat grinder 350r / min to mince it into puree; add to the wok 200mL vegetable oil, after the oil temperature reaches 140℃, keep for 2min, then add snake skin mud and stir-fry for 5min. In the process of stir-frying, add 1500g of horseradish minced, 1200g of rue minced, and 2000g of salt; add grass fruit powder immediately after cooking 900g, 900g of anise seed powder, 900g of tuber longum powder are stirred evenly, and then simmered for 3 minutes to obtain snake skin paste.

[0028] At the same time, select 6kg of chicken breast, use a high-speed meat grinder 300r / min to mince it into a puree, add 3000g of scallion minced, 600g of coriander seed powder and 900g of salt, stir and mix, and steam for 2h to obtain a mixture; add 600mL of vegetable oil to the wok After the oil temperat...

Example Embodiment

[0030] Example 3

[0031] Collect 4.5 kg of fresh snake skin, scrape the skin in a reverse-scale manner, drench it in boiling water for 40sec, quickly freeze at -45°C, freeze it for 48h, and mash it with a high-speed meat grinder 400r / min; Add 150mL of vegetable oil, keep the oil temperature at 120℃ for 2min, then add snake skin mud and stir-fry for 3min. During the stir-frying process, add 900g of horseradish, 750g of rue, and 1200g of salt. After the stir-frying is completed, immediately add grass fruit powder 500g, 500g of anise seed powder, 500g of tuber longum powder, stir evenly, and simmer for 3 minutes to obtain snake skin paste.

[0032] At the same time, select 4.5kg of chicken breast, use a high-speed meat grinder 300r / min to mince it into a puree, add 2400g of minced scallion, 450g of coriander seed powder and 600g of salt, stir and mix, steam for 2h, add 450mL of vegetable oil to the wok, oil temperature After reaching 120°C, keep it for 2 minutes, then add the steame...

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PUM

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Abstract

The invention discloses a making method of a chicken meat flavored taste snake sauce and a product made by the making method. The making method comprises the following steps of (1) making minced snakeskin; (2) making minced chicken breast; (3) performing stir-frying to obtain a minced chicken breast sauce; (4) making a minced snakeskin sauce; (5) performing mixing and quick-frying; and (6) performing packaging, sterilization and cooling. According to the chicken meat flavored snake sauce made by the making method disclosed by the invention, the making of taste snakes can be simplified, the level demand for a cooking person can be reduced, delicious taste snakes can be made at home for ordinary family, and the time for making the taste snakes in the catering trade can be shortened. According to the chicken meat flavored taste snake sauce, the snakeskin and the chicken breast are added, so that the mouth feel of the taste snakes can be rich; besides, the snakeskin contains rich collagen,and the chicken breast contains massive protein, so that various protein necessary for human bodies can be effectively complemented; and in the making course of the minced chicken breast, minced rhizoma kaempferiae and coriander seed powder are added, and when the minced rhizoma kaempferiae and the coriander seed powder are combined with the chicken breast, the effects of dispelling damp coldnesscan be achieved.

Description

Technical field [0001] The invention belongs to the technical field of food sauces, and in particular relates to a method for preparing chicken-flavored snake sauce and its products. Background technique [0002] "Dragon and phoenix present like" is a unique traditional dish of the She people in Jingning County, Zhejiang Province. When the ancestors of the She people created this dish, they used the meaning of family safety and good luck. It mainly used chicken (phoenix) and snake meat ( Dragon) made by cooking. Ningxiang taste snake is a classic dish in Hunan. It is an improvement of the "dragon and phoenix" dishes in Zhejiang Province. The prepared snake meat is both spicy and delicious. It is loved by the people of Hunan and has become a tourist in Hunan. A must-pay delicacy. Unlike "Dragon and Phoenix Chengxiang", the preparation process of Ningxiang flavor snake is very troublesome and requires extremely high technical level of cooks. In the catering industry, its preparat...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10A23L27/10
CPCA23L27/10A23L27/60A23L33/10
Inventor 林飞王建辉刘栋林王晓东张超肖宏宁静恒熊寿遥
Owner 湖南佳元禄食品有限公司
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