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Making method of spicy diced chickens with peanuts

A production method and technology of kung pao chicken, applied in food preservation, food science, application, etc., can solve the problems of affecting the taste, short storage time, and oil consumption

Inactive Publication Date: 2019-05-21
田思
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Kung Pao Chicken produced by traditional crafts is oily, the meat is still very hard, and the bones are dried out after frying, which affects the taste and has a short storage time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Choose about 1 kg of fresh and high-quality chicken thigh meat, cut into small pieces, use 10-15 grams of dried red pepper, 4-8 grams of edible salt, 4-8 grams of soy sauce, 2-4 grams of cooking wine, 11-16 grams of chopped green onion, minced ginger 11-16 grams, 11-16 grams of minced garlic, 3-8 grams of pepper powder, 10-20 grams of star anise, 10-15 grams of peppercorns, 8-15 grams of cinnamon, 5-10 grams of grass fruit, 5-10 grams of hawthorn, Cook 1-3 grams of fragrant leaves and 1-3 grams of tangerine peel into a reserve liquid, marinate for 2 hours, mix well, and let the meat absorb it. Then fry for 20-35 minutes and serve immediately. If desired, it can be sterilized and packaged after cooling.

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PUM

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Abstract

The invention discloses a making method of spicy diced chickens with peanuts. The making method includes the main steps that 1, chickens are diced; 2, pickling is conducted; 3, frying is conducted; 4,sterilizing and packaging are conducted. The making method is mainly characterized in that the fresh and tender chickens are selected for usage, pickled with multiple kinds of seasonings, sterilizedand subjected to vacuum packaging. The made spicy diced chickens have a brownish red color, and are glossy, crisp and soft in texture, crispy on the outer side and soft on the inside and easy to make,excessive oil consumption is avoided, the spicy diced chickens are dry, fluffy, fragrant and spicy in taste, especially can be eaten much with rice, and long-term storage is easy.

Description

technical field [0001] The invention discloses a method for preparing chicken food, in particular a method for preparing diced Kung Pao chicken. Background technique [0002] Kung Pao Chicken is a home-cooked dish that is very popular among people. The Kung Pao Chicken produced by traditional crafts consumes oil, the meat is still very hard, and the bones are dried out after frying, which affects the taste and has a short storage time. The kung pao chicken diced made by the method disclosed by the invention focuses on chicken selection, pickling and preservation. The prepared Kung Pao Chicken can keep the fresh flavor and rich nutrition, and it can be stored for a long time. Contents of the invention [0003] The purpose of this invention is to provide a kind of preparation method of kung pao chicken. The Kung Pao Chicken prepared by this method is brownish-red and oily, crispy and soft, crispy on the outside and tender on the inside. [0004] The present invention is ...

Claims

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Application Information

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IPC IPC(8): A23L3/16
Inventor 田思
Owner 田思
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