CN103099238B - Method for processing bean-flavor spiced chicken and bean-flavor spiced chicken - Google Patents
Method for processing bean-flavor spiced chicken and bean-flavor spiced chicken Download PDFInfo
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Abstract
The invention provides a method for processing bean-flavor spiced chicken. The method comprises the following steps of: respectively marinating high-quality chicken and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced chicken. By adopting the method for processing the bean-flavor spiced chicken, the nutrients of the chicken and the bean are furthest kept; when the chicken is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated chicken has mellow taste, and the health-care effect is added; by mixing and eating the chicken and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the bean-flavor spiced chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein, low fat and high calcium, and has the effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, nourishing, supplementing calcium, detoxifying, beautifying and removing acnes. The method is scientific, and nitrites are not produced in the processing process.
Description
Technical field
The present invention relates to food processing field, the fragrant pot-stewed chicken meat of beans that is specifically related to the processing method of the fragrant pot-stewed chicken meat of a kind of beans and makes by this method.
Background technology
In chicken, the content of protein is higher, and amino acid kind is many, and digestibility is high, and the utilization that is easy to be absorbed by the body has the effect that strengthens muscle power, strengthening body.Chicken contains the human body phospholipid playing an important role that grows, and is one of important sources of fat and phosphatide in Chinese's diet structure.Chicken has good dietary function to diseases such as malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weaknesses.The traditional Chinese medical science thinks, chicken has effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.In chicken-breasted, contain more B family vitamin, there is the effect that sets up, protects skin; In round, contain more irony, can improve hypoferric anemia; In wing meat, contain abundant bone collagen, there is the function of strengthening blood vessel, muscle, tendon.
The kind of bean or pea is a lot, and nutrition is all very abundant, and wherein soybean is the conventional food of China.Soybean is rich in protein, accounts for 40.4%, and contained mankind's essential amino acid is abundant, and biological value is also high, close to beef.In soybean, also high (18%) of fat content, more than 80% is wherein unrighted acid, also contains the vitamin E that maintains healthy indispensable linoleic acid and delay organism aging process, and the lecithin of prevention of arterial sclerosis.Soybean protein and animal protein are different, not containing cholesterol, and have stigmasterol, have the serum cholesterol of reduction, prevent cerebral hemorrhage and arteriosclerotic effect.Therefore, bean food is subject to people's favor deeply.In addition, the bean curd that has a distinctive flavour in addition, dried bean curd, bean curd stick etc., be called by people " Vegetable meat ".What will say especially is soya-bean milk, and it is the fat beverage of prevention adult.Soya-bean milk is compared with milk, and except the whole compositions that contain milk, the content of unrighted acid, potassium, raw plain A, vitamin B complex, nicotinic acid is all higher than milk.
All kinds of stew in soy sauce chicken meat foods on market are of a great variety, but mostly these food are independent processes whole chicken or chicken to make, there are no the food that beans material is processed together with chicken, in process, all can produce cigarette nitrate, very unfavorable to health.
Summary of the invention
The invention provides processing method and the fragrant pot-stewed chicken meat of beans thereof of the fragrant pot-stewed chicken meat of a kind of beans.The fragrant pot-stewed chicken meat of beans of the present invention is nutritious, soft tender ripe rotten, the gas of meat aromatic strongly fragrant, the degree of saltiness is suitable, unique flavor, meat containing high protein, low fat, high calcareous, there is spleen benefiting and stimulating the appetite, the health-care efficacy such as moistening lung, lipopenicillinase has tonic simultaneously, the feature of replenishing the calcium.
The technical solution used in the present invention is:
A processing method for the fragrant pot-stewed chicken meat of beans, comprises processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of chicken, and concrete steps are as follows:
The processing of A, chicken
(1) finishing is processed
Get the fresh or freezing raw material chicken being up to the standards, directly clean or thaw after clean up, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to till separating out without watery blood, drain stand-by;
(2) normal temperature is pickled
The chicken that cleaning is drained is put into container, add the salt of the 2-3 ﹪ of chicken weight, the D-araboascorbic acid sodium of 0.5-1.0/ ‰, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, the lemongrass powder of 0.1-0.3%, when interpolation, adopt and successively pickle, evenly being sprinkled into of one deck meat one deck preserved materials, pickles 10-20 hour under normal temperature;
(3) boiling, remove raw meat
The chicken of pickling is rinsed well with clear water, admix the bromelain of chicken weight 0.1-0.3%, after fully mixing thoroughly, place 10-15 minute, then put into boiling water and boil 10-20min, in every 100 parts of water, add Chinese toon leaf 0.1-0.2 part, banksia rose 0.02-0.05 part, when chicken surface can take the dish out of the pot without the trace of blood, pull ventilation out cooling, every pot all will be changed water, will constantly remove the offscum of the water surface of precooking in the process of precooking;
(4) stew in soy sauce:
A, cooling step (3) good chicken is put into halogen pot, add and prepare in advance halogen material bag, add clear water to flooding chicken completely, add again the yellow rice wine of the 1-3% of chicken weight, first big fire boils, then slow fire makes halogen soup keep boiling, add water keeps halogen soup to cover chicken in good time, control temperature at 90-110 DEG C, 40-50 minutes stew in soy sauce time, stir cube meat one time at interval of 7-9 minute, in stew in soy sauce process, to skim the oil slick that floats over halogen soup surface, described halogen material bag is made up of following component, and the weight portion of the each raw material components in every 1000 parts of raw meats halogen material bag used is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4, 0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, nutmeg 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, rhizoma nardostachyos 0.2-0.5, Radix Angelicae Sinensis 0.2-0.5, Momordica grosvenori 0.2-0.5, fleece-flower root 0.2-0.5, safflower 0.2-0.5,
By packing in cloth bag after the chopping of mentioned component raw material or section, fasten sack, make halogen material bag;
B, the chicken that stew in soy sauce is good take the dish out of the pot rapidly, are placed in clean platform case and naturally cool to room temperature;
C, section: by cooled cube meat, be cut into the sheet sliced meat of 5 × 3 × 0.8 ㎝ or the fourth shape meat cubelets of 0.8 × 0.8 × 0.8 ㎝ with automatic clinical microtome or dicer meat;
(5) smoke: the sliced meat that cut or meat cubelets are put into bottom and be covered with in the stainless steel plate of lotus leaf and orange peel, then plate is put into baking oven, at the temperature of 150-200 DEG C, baking 30-50 minute;
The boiling of B, bean or pea
Select high-quality bean or pea, clean up, put into the pot boiling that adds water, and Xiang Shuizhong adds the salt of the 2-3 ﹪ of bean or pea weight, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, yeast extract, 0.1-0.3 ﹪ Laoyin tea powder, 0.03-0.08 ﹪ chicken extract powder, the D-araboascorbic acid sodium of 0.1-0.2 ﹪, appropriate green onion and the ginger of 0.3-0.5 ﹪, after under normal pressure, first big fire is boiled, use slow fire instead and boil 30-50 minute, then pull nature out cooling;
C, allotment
(1) the self-control flavored oils that admixes bean or pea weight 4-6% after bean or pea are completely cooling, the flavoring of 2-4%, 0.2-0.5% smears tea powder, fully mixes thoroughly, and then vacuum packet packs bag on request;
(2) diced chicken meat good stew in soy sauce is packed in bag together with packed beans, requirement, beans meat weight ratio is (7-6): ratio (3-4), then carrying out vacuum seal;
(3) the fragrant pot-stewed chicken meat of packaged beans vacuum bagged product, then carry out high-temp steam sterilizing, require vapor (steam) temperature under the condition of 121 DEG C, constant temperature sterilization 6-10 minute;
(4) the fragrant pot-stewed chicken meat of the beans after sterilizing vacuum bagged product, send between insulation and are incubated and process 2-3 hour;
(5) vacuum packing product insulation being finished, wipes moisture, and check, certified products are cased on request, warehouse-in,,
Described self-control flavored oils is made up of the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, fry fragrant pearling cone meal 0.5-0.8, vegetable oil 9-11,
Preparation method is:
When vegetable oil is heated to 80-90 DEG C, then add in proportion Chinese prickly ash, Chinese anise, fennel seeds, cassia bark, the pearling cone meal of stir-fry perfume (or spice), green onion, ginger, slow fire exploded to 20 minutes, and spices is pulled out, filtered cooling can making and made flavored oils by oneself;
Described flavoring is made up of the raw material of following weight portion:
Flavoring essence 0.05-0.1, pepper powder 0.1-0.15, cooking wine 0.3-0.6, jasmine pollen 0.02-0.05, the homemade 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03, D-araboascorbic acid sodium 0.2-0.5.
The processing method of the described fragrant pot-stewed chicken meat of beans, is characterized in that, described bean or pea are selected from one or more in black soya bean, red bean, mung bean, soya bean.
The fragrant pot-stewed chicken meat of beans that the processing method of the described fragrant pot-stewed chicken meat of beans makes.
Advantage of the present invention:
It is raw material that the present invention adopts high-quality chicken and high-quality bean or pea, additional multiple natural flavor, stew in soy sauce respectively, then adding special flavored oils, condiment, mix, refine and form through high-temperature sterilization, vacuum-packed special process again, the fragrant pot-stewed chicken meat of beans that this processing technology is made, retain to greatest extent the nutritional labeling of chicken and bean or pea, in the time of stew in soy sauce chicken, in halogen material bag, added the Chinese herbal medicine with health care simultaneously, the chicken that stew in soy sauce goes out has flavour mellow time, has increased health-care efficacy; While pickling, be added with lemongrass powder and lotus leaf powder, when removing raw meat, absorbing the nutrition of lemongrass powder and lotus leaf, the chicken pickling out has the delicate fragrance of lotus leaf and the nutrition of lemongrass powder, has overcome the generation of nitrite; Bean or pea, in the time that stew in soy sauce finishes, mix homemade flavored oils and flavoring, have added jasmine pollen simultaneously, have had spicy fragrance, also contain the fragranced of Jasmine.By chicken and halogen beans mixed edible, overcome the Chinese herbal medicine taste in conventional health care pot-stewed chicken, the fragrant pot-stewed chicken meat of beans of the present invention, have nutritious, soft tender ripe rotten, the gas of meat aromatic strongly fragrant, the degree of saltiness is suitable, unique flavor, meat is containing high protein, low fat, high calcareous, have spleen benefiting and stimulating the appetite, the health-care efficacies such as moistening lung, lipopenicillinase, have nourishing simultaneously, replenish the calcium, toxin expelling, beauty treatment, go effect of acne.
Detailed description of the invention
A processing method for the fragrant pot-stewed chicken meat of beans, comprises processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of chicken, and concrete steps are as follows:
The processing of A, chicken
(1) finishing is processed
Get the fresh or freezing raw material chicken being up to the standards, directly clean or thaw after clean up, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to till separating out without watery blood, drain stand-by;
(2) normal temperature is pickled
The chicken that cleaning is drained is put into container, add the salt of 2.5 ﹪ of chicken weight, 0.8 ‰ D-araboascorbic acid sodium, 0.4% ginger end, 0.2% lotus leaf powder, 0.2% lemongrass powder, when interpolation, adopt and successively pickle, evenly being sprinkled into of one deck meat one deck preserved materials, pickles 10-12 hour under normal temperature;
(3) boiling, remove raw meat
The chicken of pickling is rinsed well with clear water, admix the bromelain of chicken weight 0.2%, after fully mixing thoroughly, place 10-15 minute, then put into boiling water and boil 10-20min, in every 100 parts of water, add 0.15 part of Chinese toon leaf, 0.04 part of the banksia rose, when chicken surface can take the dish out of the pot without the trace of blood, pull ventilation out cooling, every pot all will be changed water, will constantly remove the offscum of the water surface of precooking in the process of precooking;
(4) stew in soy sauce:
A, first prepare halogen material bag:
Every 1000kg chicken, the weight of the each raw material components in halogen material bag used is: large fennel 2.2kg, little fennel 1.4kg, Chinese cassia tree 1.2kg, 1.2kg, Chinese prickly ash 1.0kg, root of Dahurain angelica 1.2kg, cloves 0.3kg, tsaoko 1.2kg, Radix Glycyrrhizae 1.3kg, dried orange peel 1.2kg, hawthorn 1.0kg, fruit of Chinese wolfberry 1.1kg, pepper 0.6kg, galangal 0.7kg, green onion 1.0kg, ginger 1.0kg, nutmeg 0.6kg, mountain naphthalene 0.4kg, fructus amomi 0.4kg in one's early teens, rhizoma nardostachyos 0.4kg, Radix Angelicae Sinensis 0.3kg, Momordica grosvenori 0.3kg, fleece-flower root 0.4kg, safflower 0.4kg
By packing in bag after the chopping of mentioned component raw material or section, fasten sack, make halogen material bag;
B, cooling step (3) good chicken is put into halogen pot, add and prepare in advance halogen material bag, add clear water to chicken to be immersed in completely in water, 1% the yellow rice wine that adds again chicken weight, first big fire boils, and then keeps slow fire to make halogen soup keep boiling, add water keeps halogen soup to cover chicken in good time, control temperature at 90-110 DEG C, 40-50 minutes stew in soy sauce time, within every 10 minutes, stir one time chicken;
C, the chicken that stew in soy sauce is good take the dish out of the pot rapidly, are placed in clean platform case and naturally cool to room temperature;
D, dice: by cooled cube meat, be cut into the fourth shape meat cubelets of 0.8 × 0.8 × 0.8 ㎝ with automatic dicer meat;
(5) smoke: the meat cubelets that cut are put into bottom and be covered with in the stainless steel plate of lotus leaf and orange peel, then plate is put into baking oven, at the temperature of 150-200 DEG C, baking 30-50 minute;
The boiling of B, bean or pea
Select high-quality bean or pea, clean up, put into the pot boiling that adds water, and Xiang Shuizhong adds salt, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, the yeast extract of 0.3-0.5 ﹪, 0.1-0.3 ﹪ Laoyin tea powder, 0.03-0.08 ﹪ chicken extract powder, green onion, the ginger of the 2-3 ﹪ of bean or pea weight, in right amount, after first big fire is boiled under normal pressure, use slow fire instead and boil 30-50 minute, then pull nature out cooling;
C, allotment
(1) preparation of flavored oils and flavoring
Spicy flavored oils is made up of the raw material of following weight portion:
Capsicum (or not adding capsicum) 0.5, Chinese prickly ash 0.3, Chinese anise 0.2, fennel seeds 0.1, cassia bark 0.2, green onion 0.5, ginger 0.5, fry fragrant pearling cone meal 0.6, vegetable oil 10,
Preparation method is:
When vegetable oil is heated to 80-90 DEG C, then add in proportion Chinese prickly ash, Chinese anise, fennel seeds, cassia bark, the pearling cone meal of stir-fry perfume (or spice), green onion, ginger, slow fire exploded to 20 minutes, and spices is pulled out, filtered cooling can making and made flavored oils by oneself:
Flavoring is mixed by the raw material of following weight portion:
Flavoring essence 0.08, pepper powder 0.1, cooking wine 0.5, homemade flavored oils 2.5, dehydro sodium acetate 0.02, D-araboascorbic acid sodium 0.3;
(2) the self-control flavored oils that admixes bean or pea weight 5% after bean or pea are completely cooling, 3% flavoring, 0.3% smear tea powder, fully mix thoroughly, then vacuum packet packs bag on request;
(3) diced chicken meat good stew in soy sauce is packed in bag together with packed beans, requirement, beans meat weight ratio is (7-6): ratio (3-4), then carrying out vacuum seal;
(4) the fragrant pot-stewed chicken meat of packaged beans vacuum bagged product, then carry out high-temp steam sterilizing, require vapor (steam) temperature under the condition of 121 DEG C, constant temperature sterilization 6-10 minute;
(5) the fragrant pot-stewed chicken meat of the beans after sterilizing vacuum bagged product, send between insulation and are incubated and process 2-3 hour;
(6) vacuum packing product insulation being finished, wipes moisture, and check, certified products are cased on request, warehouse-in.
Claims (3)
1. a processing method for the fragrant pot-stewed chicken meat of beans, is characterized in that, comprise processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of chicken, concrete steps are as follows:
The processing of A, chicken
(1) finishing is processed
Get the fresh or freezing raw material chicken being up to the standards, directly clean or thaw after clean up, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to till separating out without watery blood, drain stand-by;
(2) normal temperature is pickled
The chicken that cleaning is drained is put into container, add the salt of the 2-3 ﹪ of chicken weight, the natrium nitrosum of 0.2-0.3 ‰, the D-araboascorbic acid sodium of 0.5-1.0 ‰, the ginger end of 0.1-0.5%, the lotus leaf powder of 0.1-0.3%, the lemongrass powder of 0.1-0.3%, when interpolation, adopt and successively pickle, evenly being sprinkled into of one deck meat one deck preserved materials, pickles 10-12 hour under normal temperature;
(3) boiling, remove raw meat
The chicken of pickling is rinsed well with clear water, admix the bromelain of chicken weight 0.1-0.3%, after fully mixing thoroughly, place 10-15 minute, then put into boiling water and boil 10-20min, in every 100 parts of water, add Chinese toon leaf 0.1-0.2 part, banksia rose 0.02-0.05 part, when chicken surface takes the dish out of the pot without the trace of blood, pull ventilation out cooling, every pot all will be changed water, will constantly remove the offscum of the water surface of precooking in the process of precooking;
(4) stew in soy sauce:
A, cooling step (3) good chicken is put into halogen pot, add the halogen material bag preparing in advance, add clear water to flooding chicken completely, then add the yellow rice wine of the 1-3% of chicken weight, appropriate ginger slice, first big fire boils, then slow fire makes halogen soup keep boiling, add water in good time and keep halogen soup to cover chicken, control temperature at 90-110 DEG C, stew in soy sauce time 30-40 minute, at interval of within 7-9 minute, stirring one time cube meat, in stew in soy sauce process, will skim the oil slick that floats over halogen soup surface, described halogen material bag is made up of following component, and the weight portion of the each raw material components in every 1000 parts of raw meats halogen material bag used is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4, 0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, nutmeg 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, rhizoma nardostachyos 0.2-0.5, Radix Angelicae Sinensis 0.2-0.5, Momordica grosvenori 0.2-0.5, fleece-flower root 0.2-0.5, safflower 0.2-0.5,
By packing in cloth bag after above-mentioned raw materials chopping or section, fasten sack, make halogen material bag;
B, the chicken that stew in soy sauce is good take the dish out of the pot rapidly, are placed in clean platform case and naturally cool to room temperature;
C, dice: by cooled cube meat, be cut into the fourth shape meat cubelets of 0.8 × 0.8 × 0.8 ㎝ with automatic dicer;
(5) smoke: the meat cubelets that cut are put into bottom and be covered with in the stainless steel plate of lotus leaf and orange peel, then plate is put into baking oven, at the temperature of 150-200 DEG C, baking 30-50 minute;
The boiling of B, bean or pea
Select high-quality bean or pea, clean up, put into the pot boiling that adds water, and Xiang Shuizhong adds the salt of the 2-3 ﹪ of bean or pea weight, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, yeast extract, 0.1-0.3 ﹪ Laoyin tea powder, 0.03-0.08 ﹪ chicken extract powder, the D-araboascorbic acid sodium of 0.1-0.2 ﹪, appropriate green onion and the ginger of 0.3-0.5 ﹪, after under normal pressure, first big fire is boiled, use slow fire instead and boil 30-50 minute, then pull nature out cooling;
C, allotment
(1) the self-control flavored oils that admixes bean or pea weight 4-6% after bean or pea are completely cooling, the flavoring of 2-4%, 0.2-0.5% smears tea powder, fully mixes thoroughly, and then vacuum packet packs bag on request;
(2) diced chicken meat good stew in soy sauce is packed in bag together with packed beans, requirement, beans meat weight ratio is (7-6): ratio (3-4), and then carry out vacuum seal;
(3) the fragrant pot-stewed chicken meat of packaged beans vacuum bagged product, then carry out high-temp steam sterilizing, require vapor (steam) temperature under the condition of 121 DEG C, constant temperature sterilization 6-10 minute;
(4) the fragrant pot-stewed chicken meat of the beans after sterilizing vacuum bagged product, send between insulation and are incubated and process 2-3 hour;
(5) vacuum packing product insulation being finished, wipes moisture, and check, certified products are cased on request, warehouse-in,,
Described self-control flavored oils is made up of the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, fry fragrant pearling cone meal 0.5-0.8, vegetable oil 9-11,
Preparation method is:
When vegetable oil is heated to 80-90 DEG C, then add in proportion Chinese prickly ash, Chinese anise, fennel seeds, cassia bark, the pearling cone meal of stir-fry perfume (or spice), green onion, ginger, slow fire exploded to 20 minutes, and spices is pulled out, filtered the cooling self-control flavored oils that makes;
Described flavoring is made up of the raw material of following weight portion:
Flavoring essence 0.05-0.1, pepper powder 0.1-0.15, rice wine 0.3-0.6, the self-control 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03, jasmine pollen 0.02-0.05, D-araboascorbic acid sodium 0.2-0.5.
2. the processing method of the fragrant pot-stewed chicken meat of beans according to claim 1, is characterized in that, described bean or pea are selected from one or more in black soya bean, red bean, mung bean, soya bean.
3. the fragrant pot-stewed chicken meat of the beans that make by the processing method of the fragrant pot-stewed chicken meat of beans claimed in claim 1.
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| CN108703322A (en) * | 2018-04-24 | 2018-10-26 | 湖北神丹健康食品有限公司 | Chinese toon Boiled chicken with salt and preparation method thereof |
| CN110495598A (en) * | 2018-05-20 | 2019-11-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of paste flavor brine |
| CN108740819A (en) * | 2018-05-31 | 2018-11-06 | 安龙县赶场电子商务有限公司 | A kind of production method of lotus leaf chicken |
| CN108576754A (en) * | 2018-06-21 | 2018-09-28 | 桂林旅游学院 | Special marinated seasoning of one plant tea meals and preparation method thereof |
| CN109497442A (en) * | 2018-12-10 | 2019-03-22 | 汉中市方得食品科技有限公司 | A kind of store method of the spicy chicken of stew in soy sauce |
| CN110558490A (en) * | 2019-09-11 | 2019-12-13 | 宿州市徽香源食品有限公司 | Processing technology of chicken with chili sauce |
| CN112690409A (en) * | 2019-10-23 | 2021-04-23 | 冯生财 | Formula and preparation method of spicy meat strips and meat slices |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1440682A (en) * | 2002-02-25 | 2003-09-10 | 沈飞跃 | Stewing method of chicken in lotus leaf |
| CN1663458A (en) * | 2004-03-02 | 2005-09-07 | 张炳成 | Fresh-keeping potter jar chicken with three kinds of tastes |
| CN101322561A (en) * | 2007-06-14 | 2008-12-17 | 刘文忠 | Processing method for barbecuing beggar's chicken |
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