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Hundred-taste chicken and preparation process thereof

A preparation process, the technology of Baiwei chicken, which is applied in the field of food processing, can solve the problems of poor eating effect and high greasy degree, and achieve the effects of reducing the burden on the stomach, reducing the greasy feeling and reducing the greasy degree

Inactive Publication Date: 2019-05-14
武汉仁川食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem in the prior art that the product obtained after processing the chicken is relatively greasy, resulting in poor overall eating effect, the first object of the present invention is to provide a kind of chicken with a variety of flavors, by reducing the fat of the chicken, and using it to remove the greasy Sensitive fruits and vegetables are processed to solve the above technical problems, the greasy feeling when eating is greatly reduced, and the meat is fresh and tender, which has a good eating effect

Method used

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  • Hundred-taste chicken and preparation process thereof
  • Hundred-taste chicken and preparation process thereof
  • Hundred-taste chicken and preparation process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0051] Embodiment 1: A kind of Baiwei chicken, each component and its corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0052] Step 1: Spread five-spice powder on the surface of the fresh chicken, and put it in a hot pan for frying for a period of time. When oil precipitates out in the pan, add apples and celery. Take it out;

[0053] Step 2, put the degreased chicken into a pot filled with water, add sugar, salt, monosodium glutamate and half of the spices, wrap the other half of the spices with gauze, put them in the belly of the chicken, and then heat up to 95°C, cook for 0.5h, then lower the temperature to 85°C, cook for 2.5h;

[0054] Step 3, put the boiled chicken into the oil pan, and use tea tree oil to fry until the surface of the chicken is golden yellow and the surface is bright, and the cooked chicken can be obtained;

[0055] Step 4, putting the cooked chicken obtained after frying into a cooling tunnel for rapid...

Embodiment 2-8

[0065] Embodiment 2-8: a kind of Baiwei chicken, the difference from embodiment 1 is that each component and its corresponding parts by weight are shown in Table 1.

[0066] Each component and parts by weight thereof in table 1 embodiment 1-8

[0067]

Embodiment 9

[0068] Embodiment 9: a kind of chicken with a variety of flavors, the difference from embodiment 1 is that the spices include the following raw materials in parts by weight:

[0069] 6 parts fragrant leaves;

[0070] 8 parts cumin;

[0071] 8 parts cinnamon;

[0072] 4 parts star anise;

[0073] 3 parts nutmeg;

[0074] 15 parts pepper;

[0075] Chenpi 8 parts.

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Abstract

The invention discloses hundred-taste chicken and a preparation process thereof, and relates to the technical field of food processing. The problem is solved that the entire edible effect is poor dueto the fact that the obtained product is larger in greasy degree after the chicken is processed. The hundred-taste chicken is prepared from, by weight, 80-90 parts of fresh chicken, 8-10 parts of white sugar, 3-4 parts of salt, 0.2-0.3 part of monosodium glutamate, 0.4-0.6 part of spices, 2-5 parts of de-greasiness fruits, 2-5 parts of de-greasiness vegetables and 1.2-1.5 parts of allspice. The hundred-taste chicken has the advantages that the greasiness is greatly reduced when being eaten, the meat is fresh and tender, and the edible effect is good.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a kind of Baiwei chicken and its preparation process. Background technique [0002] Baiwei Chicken is a cold dish with rich condiments, spicy, delicious, tender and refreshing. It belongs to the Sichuan cuisine series. [0003] A Chinese invention patent with the application number 201610890557.6 discloses a method for making oily chicken fir. The steps include: pour cooking oil into a pot, heat it on high heat, add spices and shallots for frying, place After the onion fragrance is released, remove the spices and onion seasonings; put the chicken fir in the pot, fry it on a low heat and sprinkle with salt, fry the chicken fir until it is golden brown, and take it out for later use; put a part of the oil in the pot Scoop out and set aside, and the other part of the oil remains in the pot; sprinkle spices into the pot, stir-fry over low heat until the fragr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L19/00A23L19/10A23L17/60A23L31/00A23L25/00A23L5/20
Inventor 戈吴超
Owner 武汉仁川食品有限公司
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