CN102396724A - Method for cooking barbecued chicken chops - Google Patents
Method for cooking barbecued chicken chops Download PDFInfo
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- CN102396724A CN102396724A CN2010102866424A CN201010286642A CN102396724A CN 102396724 A CN102396724 A CN 102396724A CN 2010102866424 A CN2010102866424 A CN 2010102866424A CN 201010286642 A CN201010286642 A CN 201010286642A CN 102396724 A CN102396724 A CN 102396724A
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Abstract
The invention relates to a method for cooking barbecued chicken chops. The method which has the advantages of instantness, fresh keeping, daintiness, nutrition, and eating convenience comprises the following steps: choosing boneless chicken thigh or chicken breast meat, cleaning, shaping, uniformly scattering a protease on the chicken meat, allowing it to stand for 10min for tenderizing, pickling for 4h with a mixed solution of a chicken essence, monosodium glutamate, salt, white sugar and water, draining, sauting for 1-2min in 120DEG C oil, cooling to below 24DEG C within 30min, carrying out nitrogen filling packaging based on 300-500g/bag, disinfecting, preparing a barbecue sauce from barbecue paste, a beef paste, edible oil and water, cooling, carrying out nitrogen filling packaging based on 75-125g/bag, disinfecting, filling a chicken chop bag and a sauce bag into a big bag, and sealing to obtain a finished product.
Description
Technical field
The present invention relates to a kind of preparation method of dish, specifically a kind ofly roast the preparation method that chicken takes off.
Background technology
Chicken is so that its protein content is high, fat content is low, be of high nutritive value, favor that delicious flavour receives mass consumption person.The processing method of chicken is a lot, and it is one of them that the barbecue chicken takes off, and it is a kind of Western-style dish, and only on sale in indivedual restaurants which serves Western food at present, therefore edible limitation is very big, likes the inconvenience that the consumer of this dish brings to some.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method that chicken takes off of roasting, that this method has is instant, fresh-keeping, delicious, the advantage of nutrition, instant edible.
Preparation method of the present invention may further comprise the steps:
(1) preparation major ingredient bag selects boneless chicken das Beinfleisch or the big brisket of chicken; Clean, shaping, weigh 2% protease with chicken and evenly be sprinkling upon on the chicken tenderization 10 minutes; Weighing 0.5% chickens' extract, 0.3% monosodium glutamate, 1.5% salt, 3% white sugar, 94.7% water mixed liquid with chicken pickled 4 hours; Drain the back in 120 ℃ of oily temperature lubricating oil 1-2 minute, be cooled to below 24 ℃ in 30 minutes, by every bag of 300-500 gram nitrogen-filled packaging; Through multistage gentle F value formula sterilization, promptly in the time of 85 ℃, sterilized 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of sterilizations during 3 minutes, 100 ℃ of sterilizations;
(2) the preparation baste is cooked barbecue flavoring juice with barbecue sauce 7-8 part, beef paste 1.5-2 part, edible oil 2-2.5 part, 1 part in sesame oil, white granulated sugar 2.5-3 part, salt 0.8-1 part, light soy sauce 1-1.5 part, 0.2 part of cocoa power, green onion 1.6-2 part, garlic 1-1.2 part, ginger 1-1.3 part, water 7-8 part; 7 parts of preferred barbecue sauces, 2 parts of beef pastes, 2 parts of edible oils, 1 part in sesame oil, 2.5 parts of white granulated sugars, 0.8 part of salt, 1 part of light soy sauce, 0.2 part of cocoa power, 2 parts of green onions, 1 part of garlic, 1 part of ginger, 7 parts in water; The cooling back is by every bag of 75-125 gram nitrogen-filled packaging; Through multistage gentle F value formula sterilization, promptly in the time of 85 ℃, sterilized 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of sterilizations during 3 minutes, 100 ℃ of sterilizations;
(3) chicken is taken off with each portion of baste bag sack of packing into seal, be finished product.
The present invention organically combines the processing technology that western-style food barbecue chicken takes off with the modern food engineering, through suitability for industrialized production, both guaranteed to roast chicken and taken off own nutrition, delicious food and do not run off instant again, fresh-keeping, health.Product does not contain any chemical addition agent and anticorrisive agent, and the maximum characteristics of this product are convenient, delicious, and heating 2-3 minute is edible.
The specific embodiment
Embodiment 1
Select 75 kilograms of boneless chicken das Beinfleisch; Cleaning, shaping evenly are sprinkling upon on the chicken tenderization 10 minutes with 1.5 kilograms protease; The mixed liquor that weighs 0.375 kilogram of chickens' extract, 0.225 kilogram of monosodium glutamate, 1.125 kilograms of salt, 2.25 kilograms of white sugar, 71 kg of water with chicken was pickled 4 hours; Drain the back in 120 ℃ of oily temperature lubricating oil 1-2 minute, be cooled to below 24 ℃ in 30 minutes, by every bag 500 gram nitrogen-filled packaging; 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes, process chicken and take off packing then.Cook barbecue flavoring juice for 7 kilograms with 7 kilograms of barbecue sauces, 2 kilograms of beef pastes, 2 kilograms of edible oils, 1 kilogram in sesame oil, 2.5 kilograms of white granulated sugars, 0.8 kilogram of salt, 1 kilogram of light soy sauce, 0.2 kilogram of cocoa power, 2 kilograms of green onions, 1 kilogram of garlic, 1 kilogram of ginger, water; The cooling back is by every bag 125 gram nitrogen-filled packaging; The seasoning bag is processed in sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of 3 minutes, 100 ℃ time sterilizations of sterilization in the time of 85 ℃.Chicken taken off with each portion of baste bag sack of packing into seal, be finished product.
Embodiment 2
Select 75 kilograms of the big briskets of boneless chicken, the preparation method is with embodiment 1, by every bag 300 gram packing.Cook barbecue flavoring juice for 7 kilograms with 8 kilograms of barbecue sauces, 1.5 kilograms of beef pastes, 2.5 kilograms of edible oils, 1 kilogram in sesame oil, 3 kilograms of white granulated sugars, 0.8 kilogram of salt, 1.5 kilograms of light soy sauces, 0.2 kilogram of cocoa power, 2 kilograms of green onions, 1 kilogram of garlic, 1.3 kilograms of ginger, water; The cooling back is by every bag 75 gram nitrogen-filled packaging; The seasoning bag is processed in sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of 3 minutes, 100 ℃ time sterilizations of sterilization in the time of 85 ℃.Chicken taken off with each portion of baste bag sack of packing into seal, be finished product.
Embodiment 3
Select 75 kilograms of boneless chicken das Beinfleisch; The preparation method is with embodiment 1; By every bag 400 gram packing; Cook barbecue flavoring juice for 8 kilograms with 7 kilograms of barbecue sauces, 2 kilograms of beef pastes, 2 kilograms of edible oils, 1 kilogram in sesame oil, 2.5 kilograms of white granulated sugars, 1 kilogram of salt, 1 kilogram of light soy sauce, 0.2 kilogram of cocoa power, 1.6 kilograms of green onions, 1.2 kilograms of garlics, 1 kilogram of ginger, water; Cooling back is by every bag 100 gram nitrogen-filled packaging, and the seasoning bag is processed in sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of sterilizations during 3 minutes, 100 ℃ of sterilizations in the time of 85 ℃.Chicken taken off with each portion of baste bag sack of packing into seal, be finished product.
Embodiment 4
Select 75 kilograms of the big briskets of boneless chicken; The preparation method is with embodiment 1; Cook barbecue flavoring juice by every bag 400 gram packing for 7.5 kilograms with 7.5 kilograms of barbecue sauces, 1.8 kilograms of beef pastes, 2.2 kilograms of edible oils, 1 kilogram in sesame oil, 2.8 kilograms of white granulated sugars, 1 kilogram of salt, 1.2 kilograms of light soy sauces, 0.2 kilogram of cocoa power, 1.8 kilograms of green onions, 1 kilogram of garlic, 1.1 kilograms of ginger, water; The cooling back is by every bag 100 gram nitrogen-filled packaging; The seasoning bag is processed in sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of 3 minutes, 100 ℃ time sterilizations of sterilization in the time of 85 ℃.Chicken taken off with each portion of baste bag sack of packing into seal, be finished product.
Claims (2)
1. roast the preparation method that chicken takes off for one kind, it is characterized in that:
(1) preparation major ingredient bag:
Select the big brisket of boneless chicken das Beinfleisch or chicken; Clean, shaping, weigh 2% protease with chicken and evenly be sprinkling upon on the chicken tenderization 10 minutes; Weighing 0.5% chickens' extract, 0.3% monosodium glutamate, 1.5% salt, 3% white sugar, 94.7% water mixed liquid with chicken pickled 4 hours; Drain the back in 120 ℃ of oily temperature lubricating oil 1-2 minute, be cooled to below 24 ℃ in 30 minutes, by every bag of 300-500 gram nitrogen-filled packaging; Through multistage gentle F value formula sterilization, promptly in the time of 85 ℃, sterilized 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of sterilizations during 3 minutes, 100 ℃ of sterilizations;
(2) preparation baste: cook barbecue flavoring juice with barbecue sauce 7-8 part, beef paste 1.5-2 part, edible oil 2-2.5 part, 1 part in sesame oil, white granulated sugar 2.5-3 part, salt 0.8-1 part, light soy sauce 1-1.5 part, 0.2 part of cocoa power, green onion 1.6-2 part, garlic 1-1.2 part, ginger 1-1.3 part, water 7-8 part; The cooling back is by every bag of 75-125 gram nitrogen-filled packaging; Through multistage gentle F value formula sterilization, promptly in the time of 85 ℃, sterilized 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of sterilizations during 3 minutes, 100 ℃ of sterilizations;
(3) chicken is taken off with each portion of baste bag sack of packing into seal, be finished product.
2. the described a kind of preparation method that chicken takes off of roasting of claim 1; It is characterized in that ingredients by weight part of preparation baste is: 7 parts of barbecue sauces, 2 parts of beef pastes, 2 parts of edible oils, 1 part in sesame oil, 2.5 parts of white granulated sugars, 0.8 part of salt, 1 part of light soy sauce, 0.2 part of cocoa power, 2 parts of green onions, 1 part of garlic, 1 part of ginger, 7 parts in water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102866424A CN102396724A (en) | 2010-09-16 | 2010-09-16 | Method for cooking barbecued chicken chops |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102866424A CN102396724A (en) | 2010-09-16 | 2010-09-16 | Method for cooking barbecued chicken chops |
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| Publication Number | Publication Date |
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| CN102396724A true CN102396724A (en) | 2012-04-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102866424A Pending CN102396724A (en) | 2010-09-16 | 2010-09-16 | Method for cooking barbecued chicken chops |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315320A (en) * | 2013-06-19 | 2013-09-25 | 宁夏龙涎香清真食品有限公司 | Drumstick processing technique |
| CN104082767A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Cocoa-fragrance chicken feet and preparing method thereof |
| CN105433141A (en) * | 2014-08-28 | 2016-03-30 | 鹤壁市永达食品有限公司 | A preparing method of local flavor roast duck with black pepper |
-
2010
- 2010-09-16 CN CN2010102866424A patent/CN102396724A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315320A (en) * | 2013-06-19 | 2013-09-25 | 宁夏龙涎香清真食品有限公司 | Drumstick processing technique |
| CN104082767A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Cocoa-fragrance chicken feet and preparing method thereof |
| CN105433141A (en) * | 2014-08-28 | 2016-03-30 | 鹤壁市永达食品有限公司 | A preparing method of local flavor roast duck with black pepper |
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Application publication date: 20120404 |