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Fried-chicken-stewed-with-potato instant dish and production method therefor

A production method and technology of potatoes, applied in food ingredients as taste improvers, fat-containing food ingredients, food science, etc., can solve problems such as muddying and reducing product sensory, so as to preserve taste, reduce frying links, and shorten processing the effect of time

Pending Publication Date: 2020-11-20
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The dish Potato Roasted Chicken is not suitable for industrial processing and production because many variables are difficult to control, and the phenomenon of muddying will appear after freezing and thawing after potatoes are cooked, which greatly reduces the sensory perception of the product. Therefore, the process needs to be simplified and modified to make it Adapt to industrial production while retaining rich taste and solving the problem of mashed potatoes

Method used

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  • Fried-chicken-stewed-with-potato instant dish and production method therefor
  • Fried-chicken-stewed-with-potato instant dish and production method therefor
  • Fried-chicken-stewed-with-potato instant dish and production method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of potato roast chicken convenient dish comprises the following steps:

[0029] Step 1. After thawing the frozen chicken, wash it with clean water and cut it into 2.0cm cubes for later use;

[0030] Step 2. Take 20 parts of ginger and 40 parts of corn oil in parts by mass, heat to the oil temperature of 240°C, stir-fry for 3 minutes, remove the ginger, add 600 parts of processed chicken, continue to stir-fry, and stir-fry at 238°C for 2.5 minutes reserve;

[0031] Step 3. Preparation of soup: Take 600 parts of drinking water, 18 parts of Pixian bean paste, 15 parts of cooking wine, 15 parts of millet pepper, 10 parts of light soy sauce, 8 parts of oyster sauce, 7 parts of table salt, and 5.5 parts of dark soy sauce by weight , 2 parts of dried sharp pepper, 2 parts of Chinese prickly ash, 1.5 parts of white pepper powder, 1.5 parts of cinnamon bark, 1.2 parts of TL36 yeast extract, 0.6 parts of bay leaves, and 0.5 parts of star anise. After...

Embodiment 2

[0036] A kind of preparation method of potato roast chicken convenient dish comprises the following steps:

[0037] Step 1. After thawing the frozen chicken, wash it with clean water and cut it into 2.0cm cubes for later use;

[0038] Step 2. Take 25 parts of ginger and 35 parts of corn oil in parts by mass, heat to the oil temperature of 235°C, stir-fry for 4 minutes, remove the ginger, add 550 parts of processed chicken and continue to stir-fry, and stir-fry at 245°C for 3 minutes for backup use;

[0039] Step 3. Preparation of soup: Take 580 parts of drinking water, 20 parts of Pixian bean paste, 20 parts of cooking wine, 12 parts of millet pepper, 10 parts of light soy sauce, 10 parts of oyster sauce, 8 parts of table salt, and 6 parts of dark soy sauce by weight , 3 parts of dried sharp pepper, 1.5 parts of Chinese prickly ash, 1.8 parts of white pepper powder, 1.0 part of cinnamon bark, 1 part of TL36 yeast extract, 0.5 part of bay leaf, and 0.4 part of star anise. Afte...

Embodiment 3

[0044] A kind of preparation method of potato roast chicken convenient dish comprises the following steps:

[0045] Step 1. After thawing the frozen chicken, wash it with clean water and cut it into 2.5cm cubes for later use;

[0046] Step 2. Take 15 parts of ginger and 45 parts of corn oil in parts by mass, heat to the oil temperature of 245°C, stir-fry for 3.5 minutes, remove the ginger, add 650 parts of processed chicken, continue to stir-fry, and stir-fry at 235°C for 4 minutes reserve;

[0047] Step 3. Preparation of soup: Take 550 parts of drinking water, 18 parts of Pixian bean paste, 15 parts of cooking wine, 13 parts of millet pepper, 12 parts of light soy sauce, 9 parts of oyster sauce, 9 parts of table salt, and 6 parts of dark soy sauce by mass , 3 parts of dried sharp pepper, 2.0 parts of Chinese prickly ash, 1.5 parts of white pepper powder, 1.3 parts of cinnamon bark, 1.2 parts of TL36 yeast extract, 0.5 parts of bay leaves, and 0.3 parts of star anise. After t...

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Abstract

The invention discloses a fried-chicken-stewed-with-potato instant dish and a production method therefor. The dish comprises the main raw materials in parts by weight: 500-700 parts of drinking water,550-650 parts of frozen chicken, 300-350 parts of potatoes, 35-45 parts of corn oil, 15-25 parts of ginger, 15-25 parts of Pixian bean sauce, 15-20 parts of wine sauce, 10-15 parts of rice chilli, 10-12 parts of light soy sauce, 8-10 parts of oyster sauce, 7-9 parts of edible salt, 5-6 parts of caramelized soy, 2-3 parts of dried chili peppers, 1.5-2.0 parts of pericarpium zanthoxyli, 1.5-2.0 parts of white pepper powder, 1.0-1.5 parts of cassia barks, 1-1.5 parts of TL36 yeast extract, 0.4-0.6 part of spice leaves and 0.3-0.5 part of star anises. According to the fried-chicken-stewed-with-potato instant dish and the production method therefor, a process of the dish, i.e., fried chicken stewed with potatoes is improved, and thus, the dish can be subjected to large-scale industrial production; and the potatoes are not completely cooked thoroughly during processing, so that the potatoes can be thoroughly cooked during reheating, and the problem during storage that the potatoes are destroyed due to a frozen state is solved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a potato-roasted chicken instant dish and a preparation method thereof. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Production, Ministry of Agriculture and Rural Affairs). Background technique [0002] With the development of society, people's pace of life is getting faster and faster, and most people have no time or energy to make delicious dishes, so the appearance of convenience dishes has solved this problem. The convenient dishes produced by industrialization reach the hands of consumers, and they only need to be heated to eat delicious dishes, which is very convenient and greatly saves the time of consumers. [0003] The dish Potato Roasted Chicken is not suitable for industrial processing and production because many variables are difficult to control, and the phenomenon of muddying will appear after fre...

Claims

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Application Information

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IPC IPC(8): A23L19/12A23L13/50A23L13/40A23L27/00A23L27/10
CPCA23L19/12A23L13/50A23L13/428A23L27/00A23L27/10A23V2002/00A23V2200/16A23V2250/18A23V2250/218A23V2300/20
Inventor 刘华桥阮丹丹秦朗
Owner HUBEI SHENDAN HEALTHY FOOD
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