CN104738673A - Preparation method of diced chicken fresh thick chilli sauce - Google Patents
Preparation method of diced chicken fresh thick chilli sauce Download PDFInfo
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- CN104738673A CN104738673A CN201510180828.4A CN201510180828A CN104738673A CN 104738673 A CN104738673 A CN 104738673A CN 201510180828 A CN201510180828 A CN 201510180828A CN 104738673 A CN104738673 A CN 104738673A
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Abstract
The invention discloses a preparation method of a diced chicken fresh thick chilli sauce. The preparation method comprises the following steps: (1) selecting fresh chicken, firstly smearing soda powder onto the surface of chicken, repeatedly kneading the chicken, and immersing chicken breast in a mixture comprising 30-40wt% of olive oil and 60-80wt% of soy sauce for 1-2 hours; (2) then preparing 5-10 parts of Chinese prickly ash, 5-10 parts of cumin powder, 5-10 parts of star anise and 30-40 parts of salt, repeatedly smearing the materials onto the chicken, and dicing the chicken after air-drying the chicken after curing the chicken for 4-5 days; (3) mixing 10-30 parts of chillies, 5-10 parts of scallions, 5-10 parts of gingers, 5-15 parts of garlic, 5-10 parts of Chinese prickly ash, 10-15 parts of argy wormwood leaf, 5-10 parts of typha angustifolia and 3-5 parts of sesame, grinding the mixture, and then cooking the materials for 3-4 hours; (4) then adding 5-20 parts of diced chicken, 10-20 parts of yellow soybean sauce and 10-15 parts of tea seed salad oil, and cooking the materials for 5-8 hours; (5) sterilizing and canning the product after cooling the product. The preparation method has the advantages that the diced chicken fresh thick chilli sauce has good flavor and attractive color and is spicy and tasty.
Description
Technical field
The present invention relates to a kind of preparation method of diced chicken fresh chilli sauce, belong to the technical field of food processing.
Background technology
Fresh chilli sauce is that capsicum mixes other various material and boils and form, and the difference according to additional materials can be divided into a lot of kind, comprises diced chicken sauce; Fragrant peppery silverfish; Fresh meat slice oil hot pepper; Freshly-slaughtered poultry slice oil hot pepper; Freshly-slaughtered poultry fourth oil capsicum; Bean cotyledon oil capsicum; Spicy shrimp; Crisp and fragrant oil capsicum etc.
At present, fresh chilli sauce taste is numerous, because the thing of indispensability that fresh chilli sauce more and more becomes seasoning matter in people's life or goes with rice, especially in still peppery southern area, therefore, the fresh chilli sauce of exploitation special taste is particularly important in fresh chilli sauce evolution.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of diced chicken fresh chilli sauce.
The present invention is achieved through the following technical solutions.
A preparation method for diced chicken fresh chilli sauce, step comprises:
(1) select fresh chicken, first by the also kneading repeatedly of chicken surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 30%-40%, soy sauce 60%-80% soy sauce;
(2) configuration comprises Chinese prickly ash 5-10 part, cumin powder 5-10 part, anistree 5-10 part, salt 30-40 part again, repeatedly smears, be cut into diced chicken after air-dry after pickling 4-5 day to chicken;
(3) capsicum 10-30 part, green onion 5-10 part, ginger 5-10 part, garlic 5-15 part, Chinese prickly ash 5-10 part, tarragon 10-15 part, stem or leaf of cattail 5-10 part, sesame 3-5 part are mixed and pulverized, then boils 3-4 hour;
(4) add diced chicken 5-20 part, yellow bean sauce 10-20 part, tea seed salad oil 10-15 part again, boil 5-8 hour;
(5) after cooling, sterilizing tinning.
Further, the air-dry 2-3 days in (2) ventilation, every day turns over 1 time to major general's chicken.
Further, (5) use boiler, sterilizing under the condition of 120 DEG C-130 DEG C.
Beneficial effect of the present invention:
The process in early stage of diced chicken, makes diced chicken can fully incorporate among the taste of fresh chilli sauce, makes fresh chilli sauce special taste; Namely this diced chicken fresh chilli sauce ensure that delicious local flavor, attractive color simultaneously, fragrant peppery good to eat, in turn ensure that nutritional labeling.
Detailed description of the invention
According to embodiment, the present invention is described in further detail below.
Case study on implementation 1:
The preparation method of diced chicken fresh chilli sauce, step comprises:
(1) select fresh chicken, first by the also kneading repeatedly of chicken surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 30%, soy sauce 70% soy sauce;
(2) configuration comprises 8 parts, Chinese prickly ash, cumin powder 6 parts, anistree 9 parts, salt 33 parts again, repeatedly smears, be cut into diced chicken after air-dry after pickling 4-5 day to chicken;
(3) 20 parts, capsicum, green onion 5 parts, ginger 8 parts, garlic 12 parts, 11 parts, Chinese prickly ash, tarragon 13 parts, the stem or leaf of cattail 7 parts, sesame 4 parts are mixed and pulverized, then boil 3-4 hour;
(4) add 15 parts, diced chicken, yellow bean sauce 13 parts, tea seed salad oil 12 parts again, boil 5-8 hour;
(5), after cooling, boiler is used, sterilizing under the condition of 120 DEG C-130 DEG C, tinning.
Case study on implementation 2:
The preparation method of diced chicken fresh chilli sauce, step comprises:
(1) select fresh chicken, first by the also kneading repeatedly of chicken surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 40%, soy sauce 60% soy sauce;
(2) configuration comprises 9 parts, Chinese prickly ash, cumin powder 5 parts, anistree 9 parts, salt 38 parts again, repeatedly smears, be cut into diced chicken after air-dry after pickling 4-5 day to chicken;
(3) 21 parts, capsicum, green onion 6 parts, ginger 6 parts, garlic 8 parts, 8 parts, Chinese prickly ash, tarragon 11 parts, the stem or leaf of cattail 9 parts, sesame 3 parts are mixed and pulverized, then boil 3-4 hour;
(4) add 11 parts, diced chicken, yellow bean sauce 18 parts, tea seed salad oil 13 parts again, boil 5-8 hour;
(5), after cooling, boiler is used, sterilizing under the condition of 120 DEG C-130 DEG C, tinning.
Case study on implementation 3:
The preparation method of diced chicken fresh chilli sauce, step comprises:
(1) select fresh chicken, first by the also kneading repeatedly of chicken surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 36%, soy sauce 64% soy sauce;
(2) configuration comprises 5 parts, Chinese prickly ash, cumin powder 10 parts, anistree 7 parts, salt 38 parts again, repeatedly smears, be cut into diced chicken after air-dry after pickling 4-5 day to chicken;
(3) 12 parts, capsicum, green onion 9 parts, ginger 5 parts, garlic 15 parts, 7 parts, Chinese prickly ash, tarragon 12 parts, the stem or leaf of cattail 7 parts, sesame 3-5 part are mixed and pulverized, then boils 3-4 hour;
(4) add 17 parts, diced chicken, yellow bean sauce 13 parts, tea seed salad oil 11 parts again, boil 5-8 hour;
(5), after cooling, boiler is used, sterilizing under the condition of 120 DEG C-130 DEG C, tinning.
Above-described embodiment, only for technical conceive of the present invention and feature are described, its object is to allow the personage being familiar with this art can understand content of the present invention and be implemented, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (3)
1. a preparation method for diced chicken fresh chilli sauce, is characterized in that, step comprises:
(1) select fresh chicken, first by the also kneading repeatedly of chicken surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 30%-40%, soy sauce 60%-80% soy sauce;
(2) configuration comprises Chinese prickly ash 5-10 part, cumin powder 5-10 part, anistree 5-10 part, salt 30-40 part again, repeatedly smears, be cut into diced chicken after air-dry after pickling 4-5 day to chicken;
(3) capsicum 10-30 part, green onion 5-10 part, ginger 5-10 part, garlic 5-15 part, Chinese prickly ash 5-10 part, tarragon 10-15 part, stem or leaf of cattail 5-10 part, sesame 3-5 part are mixed and pulverized, then boils 3-4 hour;
(4) add diced chicken 5-20 part, yellow bean sauce 10-20 part, tea seed salad oil 10-15 part again, boil 5-8 hour;
(5) after cooling, sterilizing tinning.
2. the preparation method of diced chicken fresh chilli sauce according to claim 1, is characterized in that, the air-dry 2-3 days in (2) ventilation, every day turns over 1 time to major general's chicken.
3. the preparation method of diced chicken fresh chilli sauce according to claim 1, is characterized in that, (5) use boiler, sterilizing under the condition of 120 DEG C-130 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510180828.4A CN104738673A (en) | 2015-04-16 | 2015-04-16 | Preparation method of diced chicken fresh thick chilli sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510180828.4A CN104738673A (en) | 2015-04-16 | 2015-04-16 | Preparation method of diced chicken fresh thick chilli sauce |
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| CN104738673A true CN104738673A (en) | 2015-07-01 |
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| CN201510180828.4A Pending CN104738673A (en) | 2015-04-16 | 2015-04-16 | Preparation method of diced chicken fresh thick chilli sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070528A (en) * | 2016-05-31 | 2016-11-09 | 巢湖市江涛水产食品有限公司 | The preparation method of the fresh peppery can of diced chicken |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN103110087A (en) * | 2011-11-16 | 2013-05-22 | 刘定发 | Flavor chilli sauce containing diced chicken and its preparation method |
| CN104223007A (en) * | 2013-06-13 | 2014-12-24 | 汤阴县长城春饭店 | Fresh spicy chicken meat source and preparation method |
| CN104305155A (en) * | 2014-10-21 | 2015-01-28 | 天津天绿健科技有限公司 | White boletus minced chicken and preparation method thereof |
| CN104489636A (en) * | 2015-01-20 | 2015-04-08 | 古浪伊禧堂伟业生物科技有限公司 | Spicy and hot mushroom chicken paste and manufacture method thereof |
-
2015
- 2015-04-16 CN CN201510180828.4A patent/CN104738673A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110087A (en) * | 2011-11-16 | 2013-05-22 | 刘定发 | Flavor chilli sauce containing diced chicken and its preparation method |
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN104223007A (en) * | 2013-06-13 | 2014-12-24 | 汤阴县长城春饭店 | Fresh spicy chicken meat source and preparation method |
| CN104305155A (en) * | 2014-10-21 | 2015-01-28 | 天津天绿健科技有限公司 | White boletus minced chicken and preparation method thereof |
| CN104489636A (en) * | 2015-01-20 | 2015-04-08 | 古浪伊禧堂伟业生物科技有限公司 | Spicy and hot mushroom chicken paste and manufacture method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070528A (en) * | 2016-05-31 | 2016-11-09 | 巢湖市江涛水产食品有限公司 | The preparation method of the fresh peppery can of diced chicken |
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Application publication date: 20150701 |
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