CN105982106A - Potato spicy chicken meat and processing method thereof - Google Patents
Potato spicy chicken meat and processing method thereof Download PDFInfo
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- CN105982106A CN105982106A CN201510088973.XA CN201510088973A CN105982106A CN 105982106 A CN105982106 A CN 105982106A CN 201510088973 A CN201510088973 A CN 201510088973A CN 105982106 A CN105982106 A CN 105982106A
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Abstract
The invention relates to potato spicy chicken meat. The potato spicy chicken meat is made from the following components in content (percentage by weight): 30-35% of chicken meat, 35-40% of potatoes, 10-15% of bamboo shoots, 20-25% of vegetable oil, 5-8% of hot peppers, 1-2% of pickled peppers, 1-3% of fresh ginger, 3-5% of garlic, 0.6-0.8% of sesame seed powder, 3-6% of eggs, 0.5-0.6% of fructus piperis, 0.5-0.6% of Chinese prickly ash, 0.8-1% of table salt, 0.2-0.3% of starch, 0.1-0.3% of white sugar, 0.5-0.6% of a soy sauce and 0.5-0.6% of cooking wine. The potato spicy chicken meat not only has fragrant, fresh and delicious fried potatoes but also has mellow and dainty spicy chicken meat, not only can be used as a dish with rice to be eaten but also can be separately eaten, is good in taste when being separately eaten, and can be used as a staple food to be eaten, so that the potato spicy chicken meat is particularly suitable for people to eat in journey. A processing method of the potato spicy chicken meat is convenient to operate, the making cost is low, the price is suitable, requirements for mass production are met, and the potato spicy chicken meat is suitable for popularization and use.
Description
Technical field
The present invention relates to food production processing technique field, be specifically related to a kind of Rhizoma Solani tuber osi deep fried chicken cube with chili and processing method thereof.
Background technology
Deep fried chicken cube with chili is the famous featured delicious food in Southwestern China area, and it looks bright color, tastes crisp fragrant sharp and clear, enjoys endless aftertastes.Its feature: the red matter of color is tender, micro-sweet, delicious perfume (or spice), gradually liked by China's numerous people.Deep fried chicken cube with chili is of a great variety in the market, and its taste is also not quite similar, but major part is all Carnis Gallus domesticus adds some Fructus Capsici condiments etc after fried, and its taste all compares dry peppery, is mostly only applicable to go with rice at home as dish edible.Chip potato is also one of Southwestern China area one characteristic snack, the most first select high-quality Rhizoma Solani tuber osi decocting in water ripe, then peel, it is cut into the blockage of a general cm, puts into and oil cauldron explodes into golden yellow, then mix paprika, and other flavoring agent are with regard to edible, but so Rhizoma Solani tuber osi taste is relatively more simple, can feel greasy, also be not adapted for eating more after being able to eat some.China recurrent population is more, if aboard, on aircraft, on automobile and the simple edible deep fried chicken cube with chili of tourism people outside or simple edible Rhizoma Solani tuber osi, it is impossible to meet it to deep fried chicken cube with chili and the edible demand of chip potato.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the delicious food of a kind of existing fried potato, also have good to eat deep fried chicken cube with chili, the demand of multiple crowd can be met, particularly the people of journey.
A kind of Rhizoma Solani tuber osi deep fried chicken cube with chili, its component and content (percentage by weight) is: Carnis Gallus domesticus 30～35%, Rhizoma Solani tuber osi 35～40%, bamboo sprout 10～15%, vegetable oil 20～25%, Fructus Capsici 5～8%, bubble green pepper 1～2%, Rhizoma Zingiberis Recens 1～3%, Bulbus Allii 3～5%, Semen Sesami face 0.6～0.8%, egg 3～6%, Fructus Piperis 0.5～0.6%, Pericarpium Zanthoxyli 0.5～0.6%, Sal 0.8～1%, starch 0.2～0.3%, white sugar 0.1～0.3%, soy sauce 0.5～0.6%, cooking wine 0.5～0.6%.
A kind of processing method of Rhizoma Solani tuber osi deep fried chicken cube with chili, it is characterised in that: comprise the steps:
1) Carnis Gallus domesticus is made:
A, slaughtering chickens: selecting cock magnificent to butcher, unhairing is clean, removes its internal organs, cleans up；
B, pickle Carnis Gallus domesticus: reject bone, leave Carnis Gallus domesticus, Carnis Gallus domesticus is cut into the bulk of 10 × 15mm specification, by the Carnis Gallus domesticus cut by 30～35% component add in engagement, squeeze into egg 3～6%, it is subsequently adding Sal 0.8～1%, Fructus Piperis 0.5～0.6%, Pericarpium Zanthoxyli 0.5～0.6%, Rhizoma Zingiberis Recens 1～3%, Bulbus Allii 3～5%, Semen Sesami face 0.6～0.8%, starch 0.2～0.3%, white sugar 0.1～0.3%, soy sauce 0.5～0.6% and cooking wine 0.5～0.6% is stirred, stir and put in place, keep the temperature of 12～15 ° of C, pickle 5～6 hours；
C, fried Carnis Gallus domesticus: vegetable oil 12～15% is added and heated in pot, is then placed in the Carnis Gallus domesticus frying pickled, fry and be not higher than the leather hard of 20～30% to moisture, close fire place 4～10 hours stand-by；
2) chips is made:
D, cutting potato slices: select big good potato decortication, clean up, by the streaky shape of 10 × 40mm specification；
E, frying potato slices: vegetable oil 5～7% is added and heats in pot, be then placed in 35～40% potato slices fry, frying plays yellow shell to potato slices surface, places stand-by；
3) bamboo sprout are pickled:
F, dry spring bamboo: after selecting first-class spring bamboo peeling, carry out dry in the sun in 10～15 hours 25～28 ° of temperature；
H, pickle bamboo sprout: good for dry in the sun bamboo sprout bamboo sprout 10～15% are added bubble green pepper 1～2% pickle 20～40 days stand-by；
4) the mixing cooking: vegetable oil 3～5% are added and heats in pot, put into the fried good Carnis Gallus domesticus of step 1), step 2) bamboo sprout pickled of chips and step 3) carry out mixing big fire and cook 5 to 10 minutes；
5) cooling: cooked Rhizoma Solani tuber osi deep fried chicken cube with chili is put and cools down in an aseptic environment；
6) encapsulation: carry out encapsulation process after loading the jar of sterilizing.
By having the beneficial effect that this technological means present invention obtains, the Rhizoma Solani tuber osi deep fried chicken cube with chili taste processed by the method is pure and beautiful, fragrant peppery good to eat.The fresh good to eat chip potato of existing perfume (or spice), the again mellow delicious food of deep fried chicken cube with chili, it both can eat as dish to go with rice, steamed buns etc, it is also possible to individually eats, and its independent edible taste can eat as staple food well, is the most particularly suitable for intransit people and eats.And its processing method is easy to operate, and cost of manufacture is low, price material benefit, meet mass-produced demand, be suitable for promoting the use of.
Detailed description of the invention
Technical experience below in conjunction with test course of processing accumulation is summarized descriptions, and example is served only for explaining and invents, and is not intended to limit the scope of the present invention.
A kind of Rhizoma Solani tuber osi deep fried chicken cube with chili, its component and content (percentage by weight) is: Carnis Gallus domesticus 30～35%, Rhizoma Solani tuber osi 35～40%, bamboo sprout 10～15%, vegetable oil 20～25%, Fructus Capsici 5～8%, bubble green pepper 1～2%, Rhizoma Zingiberis Recens 1～3%, Bulbus Allii 3～5%, Semen Sesami face 0.6～0.8%, egg 3～6%, Fructus Piperis 0.5～0.6%, Pericarpium Zanthoxyli 0.5～0.6%, Sal 0.8～1%, starch 0.2～0.3%, white sugar 0.1～0.3%, soy sauce 0.5～0.6%, cooking wine 0.5～0.6%.This Rhizoma Solani tuber osi deep fried chicken cube with chili add fried after Rhizoma Solani tuber osi and with after steeping the good bamboo sprout pickled of green pepper, its taste pungent is dense, has again the taste of Rhizoma Solani tuber osi, adds bamboo sprout, meets popular taste.
A kind of processing method of Rhizoma Solani tuber osi deep fried chicken cube with chili, it is characterised in that: comprise the steps: 1) make Carnis Gallus domesticus: a, slaughtering chickens: selecting cock magnificent to butcher, unhairing is clean, removes its internal organs, cleans up；B, pickle Carnis Gallus domesticus: reject bone, leave Carnis Gallus domesticus, Carnis Gallus domesticus is cut into the bulk of 10 × 15mm specification, by the Carnis Gallus domesticus cut by 30～35% component add in engagement, squeeze into egg 3～6%, it is subsequently adding Sal 0.8～1%, Fructus Piperis 0.5～0.6%, Pericarpium Zanthoxyli 0.5～0.6%, Rhizoma Zingiberis Recens 1～3%, Bulbus Allii 3～5%, Semen Sesami face 0.6～0.8%, starch 0.2～0.3%, white sugar 0.1～0.3%, soy sauce 0.5～0.6% and cooking wine 0.5～0.6% is stirred, stir and put in place, keep the temperature of 12～15 ° of C, pickle 5～6 hours；C, fried Carnis Gallus domesticus: vegetable oil 12～15% is added and heated in pot, is then placed in the Carnis Gallus domesticus frying pickled, fry and be not higher than the leather hard of 20～30% to moisture, close fire place 4～10 hours stand-by；2) chips: d, cutting potato slices are made: select big good potato decortication, clean up, by the streaky shape of 10 × 40mm specification；E, frying potato slices: vegetable oil 5～7% is added and heats in pot, be then placed in 35～40% potato slices fry, frying plays yellow shell to potato slices surface, places stand-by；3) bamboo sprout are pickled: f, dry spring bamboo: after selecting first-class spring bamboo peeling, carry out dry in the sun in 10～15 hours 25～28 ° of temperature；H, pickle bamboo sprout: good for dry in the sun bamboo sprout bamboo sprout 10～15% are added bubble green pepper 1～2% pickle 20～40 days stand-by；4) the mixing cooking: vegetable oil 3～5% are added and heats in pot, put into the fried good Carnis Gallus domesticus of step 1), step 2) bamboo sprout pickled of chips and step 3) carry out mixing big fire and cook 5 to 10 minutes；5) cooling: cooked Rhizoma Solani tuber osi deep fried chicken cube with chili is put and cools down in an aseptic environment；6) encapsulation: carry out encapsulation process after loading the jar of sterilizing.Can be different to the taste of Fructus Capsici according to each area in the actual course of processing, it is also possible to increase or reduce the consumption of Fructus Capsici, thus can meet the demand of different crowd.Its packaging is not limited to fill or bottled, according to actual needs can also packed in evacuation mode.This Rhizoma Solani tuber osi deep fried chicken cube with chili taste is pure and beautiful, fragrant peppery good to eat.It uncaps instant, will not do peppery difficult food because of single deep fried chicken cube with chili, have Rhizoma Solani tuber osi and bamboo sprout edible as intersecting, meet edible collocation requirement.And its processing method is easy to operate, and cost of manufacture is low, price material benefit, meet mass-produced demand, be suitable for promoting the use of.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (2)
1. a Rhizoma Solani tuber osi deep fried chicken cube with chili, it is characterised in that: its component and content (percentage by weight) is: Carnis Gallus domesticus 30～35%, Rhizoma Solani tuber osi 35～40%, bamboo sprout 10～15%, vegetable oil 20～25%, Fructus Capsici 5～8%, bubble green pepper 1～2%, Rhizoma Zingiberis Recens 1～3%, Bulbus Allii 3～5%, Semen Sesami face 0.6～0.8%, egg 3～6%, Fructus Piperis 0.5～0.6%, Pericarpium Zanthoxyli 0.5～0.6%, Sal 0.8～1%, starch 0.2～0.3%, white sugar 0.1～0.3%, soy sauce 0.5～0.6%, cooking wine 0.5～0.6%.
The processing method of Rhizoma Solani tuber osi deep fried chicken cube with chili the most according to claim 1, it is characterised in that: comprise the steps:
1) Carnis Gallus domesticus is made:
A, slaughtering chickens: selecting cock magnificent to butcher, unhairing is clean, removes its internal organs, cleans up；
B, pickle Carnis Gallus domesticus: reject bone, leave Carnis Gallus domesticus, Carnis Gallus domesticus is cut into the bulk of 10 × 15mm specification, by the Carnis Gallus domesticus cut by 30～35% component add in engagement, squeeze into egg 3～6%, it is subsequently adding Sal 0.8～1%, Fructus Piperis 0.5～0.6%, Pericarpium Zanthoxyli 0.5～0.6%, Rhizoma Zingiberis Recens 1～3%, Bulbus Allii 3～5%, Semen Sesami face 0.6～0.8%, starch 0.2～0.3%, white sugar 0.1～0.3%, soy sauce 0.5～0.6% and cooking wine 0.5～0.6% is stirred, stir and put in place, keep the temperature of 12～15 ° of C, pickle 5～6 hours；
C, fried Carnis Gallus domesticus: vegetable oil 12～15% is added and heated in pot, is then placed in the Carnis Gallus domesticus frying pickled, fry and be not higher than the leather hard of 20～30% to moisture, close fire place 4～10 hours stand-by；
2) chips is made:
D, cutting potato slices: select big good potato decortication, clean up, by the streaky shape of 10 × 40mm specification；
E, frying potato slices: vegetable oil 5～7% is added and heats in pot, be then placed in 35～40% potato slices fry, frying plays yellow shell to potato slices surface, places stand-by；
3) bamboo sprout are pickled:
F, dry spring bamboo: after selecting first-class spring bamboo peeling, carry out dry in the sun in 10～15 hours 25～28 ° of temperature；
H, pickle bamboo sprout: good for dry in the sun bamboo sprout bamboo sprout 10～15% are added bubble green pepper 1～2% pickle 20～40 days stand-by；
4) the mixing cooking: vegetable oil 3～5% are added and heats in pot, put into the fried good Carnis Gallus domesticus of step 1), step 2) bamboo sprout pickled of chips and step 3) carry out mixing big fire and cook 5 to 10 minutes；
5) cooling: cooked Rhizoma Solani tuber osi deep fried chicken cube with chili is put and cools down in an aseptic environment；
6) encapsulation: carry out encapsulation process after loading the jar of sterilizing.
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| CN201510088973.XA CN105982106A (en) | 2015-02-27 | 2015-02-27 | Potato spicy chicken meat and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812915A (en) * | 2022-12-03 | 2023-03-21 | 四川旅游学院 | Bamboo shoot roast chicken production process and method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370184A (en) * | 2010-11-18 | 2012-03-14 | 贺艳东 | Chicken prepared with chilli pepper and processing method thereof |
| CN102440408A (en) * | 2010-10-09 | 2012-05-09 | 董肖扬 | Spicy skeleton shrimp |
| CN102461907A (en) * | 2010-11-10 | 2012-05-23 | 熊延超 | Chop chicken in hot spicy sauce |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
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- 2015-02-27 CN CN201510088973.XA patent/CN105982106A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440408A (en) * | 2010-10-09 | 2012-05-09 | 董肖扬 | Spicy skeleton shrimp |
| CN102461907A (en) * | 2010-11-10 | 2012-05-23 | 熊延超 | Chop chicken in hot spicy sauce |
| CN102370184A (en) * | 2010-11-18 | 2012-03-14 | 贺艳东 | Chicken prepared with chilli pepper and processing method thereof |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812915A (en) * | 2022-12-03 | 2023-03-21 | 四川旅游学院 | Bamboo shoot roast chicken production process and method |
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Application publication date: 20161005 |