Preparation method of shredded chicken served cold

A technology of chicken shreds and chicken breast meat, which is applied in the field of food manufacturing, can solve problems such as unfavorable human health, and achieve the effects of scientific methods, fresh and tender meat, and low salt content

Inactive Publication Date: 2018-10-16
成都天卤八部食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is: to provide a preparation method for cold-eating shredded chicken, which solves the problem in the prior art that the chicken is processed with heavy taste, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] A kind of preparation method of cold-eating shredded chicken of the present invention comprises the following steps:

[0027] Step 1. Prepare raw materials, which include the following components by weight: 80-120 parts of raw chicken breast, 10-25 parts of red wine, 2-7 parts of lemon juice, 15-30 parts of rapeseed oil, 8 parts of Pixian Douban -15 parts, 10-20 parts of sweet noodle sauce, 1-5 parts of sesame, 3-8 parts of peanut oil, 5-10 parts of dried chili, 3-6 parts of rattan pepper, 1-3 parts of old ginger, 1-3 parts of green onion, garlic 1-3 servings, dark soy sauce 1-10 servings;

[0028] Step 2. Cut the raw chicken breast into shreds, add red wine, lemon juice and peanut oil to marinate;

[0029] Step 3. Cut the dried chili and green onion into small pieces, cut the ginger into slices, mince the garlic, and set aside;

[0030] Step 4. Heat the rapeseed oil, add the shredded chicken processed in step 2, stir-fry, add sesame, rattan pepper, dark soy sauce, dr...

Embodiment 1

[0040] The present embodiment provides the preparation method of cold-eating shredded chicken of the present invention, specifically:

[0041] Step 1. Prepare raw materials, which include the following components by weight: 80 parts of raw chicken breast, 10 parts of red wine, 7 parts of lemon juice, 30 parts of rapeseed oil, 8 parts of Pixian Douban, 20 parts of sweet noodle sauce, 1 part of sesame 3 parts of peanut oil, 5 parts of dried chili, 6 parts of rattan pepper, 1 part of old ginger, 1 part of green onion, 3 parts of garlic, and 10 parts of dark soy sauce;

[0042] Step 2. Cut the raw chicken breast into shreds, add red wine, lemon juice and peanut oil and marinate at 0°C for 4 hours;

[0043] Step 3. Cut the dried chili and green onion into small pieces, cut the ginger into slices, mince the garlic, and set aside;

[0044] Step 4. Heat the rapeseed oil to 120°C, add the shredded chicken processed in step 2, stir-fry until 8 mature, then add sesame, rattan pepper, da...

Embodiment 2

[0047] The present embodiment provides the preparation method of cold-eating shredded chicken of the present invention, specifically:

[0048] Step 1. Prepare raw materials, which include the following components by weight: 120 parts of raw chicken breast, 25 parts of red wine, 2 parts of lemon juice, 15 parts of rapeseed oil, 15 parts of Pixian Douban, 10 parts of sweet noodle sauce, 5 parts of sesame 8 parts of peanut oil, 10 parts of dried chili, 3 parts of rattan pepper, 3 parts of old ginger, 3 parts of green onion, 1 part of garlic, and 1 part of dark soy sauce;

[0049] Step 2. Cut the raw chicken breast into shreds, add red wine, lemon juice and peanut oil and marinate at 4°C for 2 hours;

[0050] Step 3. Cut the dried chili and green onion into small pieces, cut the ginger into slices, mince the garlic, and set aside;

[0051] Step 4. Heat the rapeseed oil to 130°C, add the shredded chicken processed in step 2, stir-fry until 8 mature, then add sesame, rattan pepper,...

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PUM

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Abstract

The invention discloses a preparation method of shredded chicken served cold, and solves the problem that chicken meat is treated by using strong flavor spices in the prior art and is unfavorable forhuman health. The preparation method comprises the following steps: preparing raw materials; shredding raw chicken breast, adding red wine, lemon juice and peanut oil and performing pickling; choppingdried chilies and scallions, slicing old ginger and mincing garlic for later use; and heating rapeseed oil, adding the shredded chicken treated in the step 2, performing stir-frying, adding sesame seeds, rattan peppers, dark soy sauce and the treated dried chilies, scallions, ginger and garlic, performing stir-frying, turning of flame, and performing cooling by standing, vacuum packaging and sterilizing. The method disclosed by the invention is scientific and simple in operation, and the shredded chicken served cold prepared by the method is delicious in taste, convenient and healthy.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of cold chicken shreds. Background technique [0002] Chicken refers to the meat of the chicken. The meat of the chicken is tender and delicious. It is suitable for a variety of cooking methods, and it is rich in nutrition and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying and stewing soup, but also is a meat that is more suitable for cold food and cold salad. [0003] Most of the chicken that people eat now comes from artificially raised broilers. Broiler chickens have a short time to market, and if the chicken is not handled properly, it will have a fishy smell and affect the taste. In the prior art, heavy salt and spices are often used to cover up the fishy smell of chicken. However, this heavy-tasting processing method will cover up the taste of the chicken itself, and long-term co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/20A23L3/3409
CPCA23L3/3409A23L5/20A23L13/428A23L13/50A23L13/72
Inventor 曹建军
Owner 成都天卤八部食品有限公司
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