CN106722302A - A kind of crisp benevolence chicken rice companion and preparation method thereof - Google Patents
A kind of crisp benevolence chicken rice companion and preparation method thereof Download PDFInfo
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- CN106722302A CN106722302A CN201611070619.5A CN201611070619A CN106722302A CN 106722302 A CN106722302 A CN 106722302A CN 201611070619 A CN201611070619 A CN 201611070619A CN 106722302 A CN106722302 A CN 106722302A
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Abstract
The invention provides a kind of crisp benevolence chicken rice companion and preparation method thereof, including following raw material：Chicken, peanut, capsicum section, paprika, vegetable oil, egg, glutinous rice flour, onion, cooking wine, soy sauce, white sesameseed, potato starch, numb green pepper, Chinese prickly ash, fennel fruit, cumin, cassia bark, nutmeg, anise, tsaoko, spiceleaf, edible salt, white sugar, concentrated chicken-juice.By raw material by salting down, the technique such as fry, the products taste for obtaining is dense, fragrance nature；Spices low temperature is filtered after boiling for a long time, and products taste is dense, and oil colours glow, product appearance is beautiful；Capsicum is crisp, micro, slight pungent, instant, in can be widely used for family, food and drink, food industry.
Description
Technical field
The present invention relates to the preparing technical field of fast-food meal companion, more particularly to a kind of preparation skill of crisp benevolence chicken rice companion
Art.
Background technology
Current chilli products is main based on seasoning, and satisfaction eats peppery crowd, is short of in terms of mouthfeel, lasting, nutrition, makes
More with eating and drinking establishment, the small deal making of family or with big mouth pot, several kilograms, tens kilograms make, all manually constantly to stir-fry, feed,
Fire is closed by empiric observation, frying terminates.This preparation method Shortcomings part：The non-data of addition of auxiliary material quantify, frying pan
Heat time, firing rate, the factor such as temperature, mixing speed of auxiliary material is unstable in pot, easily causes each product quality
Unstable, distributing makes, and cost of labor is high.
The content of the invention
The present invention is effectively improved existing meal companion poor taste, lasting deficiency, the straight peppery not soft problem of pungent, in product special flavour
Arranged in pairs or groups by specific PROCESS FOR TREATMENT and food materials with nutrition arrangement, mouthfeel is spicy crisp, and fragrance remaining time is long, and color, smell, taste and shape are all good
Perfume (or spice), adds the chicken of bulk, and crisp in outer Jiao of mouthfeel, nutrition is more enriched.
Realize the technical scheme is that：A kind of crisp benevolence chicken rice companion, including following weight portion raw material：Chicken
70-100 parts, peanut 80-110 parts, capsicum section 16-20 parts, paprika 1-2 parts, vegetable oil 75-95 parts, egg 15-18 parts, it is glutinous
Ground rice 16-20 parts, onion 8-10 parts, cooking wine 1-1.5 parts, soy sauce 0.4-0.8 parts, white sesameseed 3-6 parts, potato starch 2-4 parts, fiber crops
Green pepper 1.5-2 parts, Chinese prickly ash 1.5-2 parts, fennel fruit 1-1.8 parts, cumin 0.2-0.4 parts, cassia bark 0.1-0.2 parts, nutmeg 0.3-0.8 parts,
Anistree 1.2-1.8 parts, tsaoko 0.2-0.6 parts, spiceleaf 0.5-1.0 parts, edible salt 5-8 parts, white sugar 0.2-0.5 parts, concentrated chicken-juice
0.5-1 parts.
The preparation method of crisp benevolence chicken rice companion, comprises the following steps：
（1）To in 95% vegetable oil add numb green pepper, Chinese prickly ash, fennel fruit, cumin, cassia bark, 95-105 DEG C boil 3-4 hour after filtering,
Obtain boiling oil；
（2）To water retting 20-30 minutes of 1 times of addition in paprika, dipping paprika is added to step afterwards（1）In endure
In liquefaction, 112-115 DEG C is warming up to after boiling 10-15 minutes at 95-105 DEG C, treats that paprika color becomes light yellow, obtain red
Oil；
（3）Shelled peanut cleaning is drained, admixed 2% vegetable oil, frying pan is poured into, is taken the dish out of the pot when being warming up to 140-150 DEG C and is drained oil
Point；Temperature is down to less than 80 DEG C, and that shelled peanut is broken into peanut is broken；
（4）Capsicum section is cooked 2-5 minutes in boiling water, is pulled out and is drained away the water, egg shelled and stirs into egg liquid, to capsicum section
Stirred after middle addition white sesameseed, egg liquid, glutinous rice flour, potato starch, edible salt, pour into small fire in frying pan and fry slowly to micro- Huang,
Pull out and drain oil, break into compound；
（5）Chicken is cut into the cube meat of 2.0-2.5cm, soy sauce, onion, cooking wine, white sugar, nutmeg, anise, tsaoko, spiceleaf is added
Knead-salting 50-60 minutes；
（6）To the vegetable oil that 3% is added in frying pan, added when being warming up to 120-130 DEG C（5）The chicken pickled, frying treats that chicken is micro-
Pulled out when dry and drain oil, obtain Fried Chicken；
（7）By step（3）In peanut is broken, step（4）Compound, the step for obtaining（6）In Fried Chicken, concentrated chicken-juice add
To step（2）Chilli oil in, 95-102 DEG C frying 10-15 minutes, carry out it is filling, storage.
The step（2）Reclaimed water is with the weight ratio of paprika（1-2）:1.
The beneficial effects of the invention are as follows：Using traditional frying production method and natural flavor Titian, mouthfeel is dense, and fragrance is certainly
So；Spices low temperature is filtered after boiling for a long time, and products taste is dense, and oil colours glow, product appearance is beautiful；Capsicum is crisp, micro-
Micro- pungent.After supplementary material is prepared to terminate by unified standard, material quantization and rational operating process, using full-automatic frying pan
Fed by the operating process of standard, pickled, being soaked, being heated, constant temperature, stirring, timing, frying are taken the dish out of the pot, frying is terminated to pour into
In stainless cylinder of steel the filling product into different size is debugged using full automatic bottle placer.The method time and labour saving, it is energy-saving,
Mechanical automation replaces individual artificial aliquot to make, and improve production efficiency also ensure that product quality stabilization and production environment are defended
It is raw, it is convenient for people to the efficient life requirement of fast pace of modernization.This safe operation, simple and convenient, processing capacity is big, saves people
Power cost, energy saving, reducing energy consumption shortens Production Time, improves product quality and production efficiency.It is packaged into different size
Product, instant, in can be widely used for family, food and drink, food industry.
Brief description of the drawings
Fig. 1 is process chart of the invention.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, however, described embodiment is the present invention
A part, be not whole embodiments.Based on the embodiment in the present invention, related personnel is not making innovative achievements
Under the premise of the other embodiment that is obtained, belong to scope of protection of the present invention
Embodiment 1
The crisp benevolence chicken rice companion of the present embodiment makes according to following raw material proportioning：Chicken 77g, peanut 100g, capsicum section
17.5g, paprika 1.5g, vegetable oil 90g, egg 16g, glutinous rice flour 17g, onion 10g, cooking wine 1.2g, soy sauce 0.6g, sesame
5g, potato starch 3.5g, numb green pepper 1.2g, Chinese prickly ash 1.5g, fennel fruit 1g, cumin 0.2g, cassia bark 0.1g, nutmeg 0.5g, anise 1.5g,
Tsaoko 0.5g, spiceleaf 0.6g, edible salt 6g, white sugar 0.3g, concentrated chicken-juice 0.8g.
Making step is as follows：
（1）To in 95% vegetable oil add numb green pepper, Chinese prickly ash, fennel fruit, cumin, cassia bark, 95 DEG C boil 3 hours after filter, endured
Liquefaction；
（2）To the water retting 20 minutes that twice is added in paprika, dipping paprika is added to step afterwards（1）In boil
In oil, 112-115 DEG C is warming up to after boiling 10 minutes at 95 DEG C, treats that capsicum color becomes light yellow, obtain chilli oil；
（3）Shelled peanut cleaning is drained, admixed 2% vegetable oil, frying pan is poured into, is taken the dish out of the pot when being warming up to 140 DEG C and is drained oil；Temperature
It is broken that shelled peanut is broken into peanut when being down to less than 80 DEG C by degree；
（4）Capsicum section is cooked 2 minutes in boiling water, is pulled out and is drained away the water, egg shelled and stirs into egg liquid, in capsicum section
Stirred after adding white sesameseed, egg liquid, glutinous rice flour, potato starch, edible salt, pour into small fire in frying pan and fry slowly to micro- Huang, dragged for
Go out to drain oil, break into compound；
（5）Chicken is cut into the cube meat of 2.0-2.5cm, soy sauce, onion, cooking wine, white sugar, nutmeg, anise, tsaoko, spiceleaf is added
Knead-salting 50 minutes；
（6）To the vegetable oil that 3% is added in frying pan, added when being warming up to 120 DEG C（5）The chicken of making, frying is when chicken is micro- dry
Pull out and drain oil, obtain Fried Chicken；
（7）By step（3）In peanut is broken, step（4）Compound, the step for obtaining（3）In Fried Chicken, concentrated chicken-juice add
To step（2）Chilli oil in, in 95 DEG C of fryings 10 minutes, carry out filling, storage.
Embodiment 2
The crisp benevolence chicken rice companion of the present embodiment makes according to following raw material proportioning：Chicken 70g, peanut 80g, capsicum section 16g, peppery
Green pepper face 1g, vegetable oil 75g, egg 15g, glutinous rice flour 16g, onion 8g, cooking wine 1g, soy sauce 0.4g, sesame 3g, potato starch 2g,
Numb green pepper 1.5g, Chinese prickly ash 1.5g, fennel fruit 1g, cumin 0.2g, cassia bark 0.1g, nutmeg 0.3g, anise 1.2g, tsaoko 0.2g, spiceleaf
0.5g, edible salt 5g, white sugar 0.2g, concentrated chicken-juice 0.5g.
Preparation method is as follows：
（1）To in 95% vegetable oil add numb green pepper, Chinese prickly ash, fennel fruit, cumin, cassia bark, 100 DEG C boil 4 hours after filter, obtain
Boil oil；
（2）To the water retting 25 minutes that twice is added in paprika, dipping paprika is added to step afterwards（1）In boil
In oil, 114 DEG C are warming up to after boiling 13 minutes at 100 DEG C, treat that capsicum color becomes light yellow, obtain chilli oil；
（3）Shelled peanut cleaning is drained, admixed 2% vegetable oil, frying pan is poured into, is taken the dish out of the pot when being warming up to 145 DEG C and is drained oil；Temperature
It is broken that shelled peanut is broken into peanut when being down to less than 80 DEG C by degree；
（4）Capsicum section is cooked 5 minutes in boiling water, is pulled out and is drained away the water, egg shelled and stirs into egg liquid, in capsicum section
Stirred after adding white sesameseed, egg liquid, glutinous rice flour, potato starch, edible salt, pour into small fire in frying pan and fry slowly to micro- Huang, dragged for
Go out to drain oil, break into compound；
（5）Chicken is cut into the cube meat of 2.0-2.5cm, soy sauce, onion, cooking wine, white sugar, nutmeg, anise, tsaoko, spiceleaf is added
Knead-salting 55 minutes；
（6）To the vegetable oil that 3% is added in frying pan, added when being warming up to 125 DEG C（5）The chicken of making, frying is when chicken is micro- dry
Pull out and drain oil, obtain Fried Chicken；
（7）By step（3）In peanut is broken, step（4）Compound, the step for obtaining（3）In Fried Chicken, concentrated chicken-juice add
To step（2）Chilli oil in, in 100 DEG C of fryings 15 minutes, carry out filling, storage.
Embodiment 3
The crisp benevolence chicken rice companion of the present embodiment makes according to following raw material proportioning：Chicken 100g, peanut 110g, capsicum section 20g,
Paprika 2g, vegetable oil 95g, egg 18g, glutinous rice flour 20g, onion 10g, cooking wine 1.5g, soy sauce 0.8g, sesame 6g, potato form sediment
Powder 4g, numb green pepper 2g, Chinese prickly ash 2g, fennel fruit 1.8g, cumin 0.4g, cassia bark 0.2g, nutmeg 0.8g, anise 1.8g, tsaoko 0.6g, spiceleaf
1.0g, edible salt 8g, white sugar 0.5g, concentrated chicken-juice 1g.
Preparation method is as follows：
（1）To in 95% vegetable oil add numb green pepper, Chinese prickly ash, fennel fruit, cumin, cassia bark, 105 DEG C boil 4 hours after filter, obtain
Boil oil；
（2）Water retting is added in paprika 30 minutes, dipping paprika is added to step afterwards（1）In boil oil,
115 DEG C are warming up to after boiling 15 minutes at 105 DEG C, treat that capsicum color becomes light yellow, obtain chilli oil；
（3）Shelled peanut cleaning is drained, admixed 2% vegetable oil, frying pan is poured into, is taken the dish out of the pot when being warming up to 150 DEG C and is drained oil；Temperature
It is broken that shelled peanut is broken into peanut when being down to less than 80 DEG C by degree；
（4）Capsicum section is cooked 5 minutes in boiling water, is pulled out and is drained away the water, egg shelled and stirs into egg liquid, in capsicum section
Stirred after adding white sesameseed, egg liquid, glutinous rice flour, potato starch, edible salt, pour into small fire in frying pan and fry slowly to micro- Huang, dragged for
Go out to drain oil, break into compound；
（5）Chicken is cut into the cube meat of 2.0-2.5cm, soy sauce, onion, cooking wine, white sugar, nutmeg, anise, tsaoko, spiceleaf is added
Knead-salting 60 minutes；
（6）To the vegetable oil that 3% is added in frying pan, added when being warming up to 130 DEG C（5）The chicken of making, frying is when chicken is micro- dry
Pull out and drain oil, obtain Fried Chicken；
（7）By step（3）In peanut is broken, step（4）Compound, the step for obtaining（3）In Fried Chicken, concentrated chicken-juice add
To step（2）Chilli oil in, in 102 DEG C of fryings 15 minutes, carry out filling, storage.
Claims (3)
1. a kind of crisp benevolence chicken rice companion, it is characterised in that the raw material including following weight portion：Chicken 70-100 parts, peanut 80-
110 parts, capsicum section 16-20 parts, paprika 1-2 parts, vegetable oil 75-95 parts, egg 15-18 parts, glutinous rice flour 16-20 parts, onion
8-10 parts, cooking wine 1-1.5 parts, soy sauce 0.4-0.8 parts, white sesameseed 3-6 parts, potato starch 2-4 parts, numb green pepper 1.5-2 parts, Chinese prickly ash
1.5-2 parts, fennel fruit 1-1.8 parts, cumin 0.2-0.4 parts, cassia bark 0.1-0.2 parts, nutmeg 0.3-0.8 parts, 1.2-1.8 parts of anise,
Tsaoko 0.2-0.6 parts, spiceleaf 0.5-1.0 parts, edible salt 5-8 parts, white sugar 0.2-0.5 parts, concentrated chicken-juice 0.5-1 parts.
2. the preparation method of the crisp benevolence chicken rice companion described in claim 1, it is characterised in that comprise the following steps：
（1）To in 95% vegetable oil add numb green pepper, Chinese prickly ash, fennel fruit, cumin, cassia bark, 95-105 DEG C boil 3-4 hour after filtering,
Obtain boiling oil；
（2）Water retting is added in paprika 20-30 minutes, dipping paprika is added to step afterwards（1）In boil oil
In, 112-115 DEG C is warming up to after boiling 10-15 minutes at 95-105 DEG C, treat that paprika color becomes light yellow, obtain chilli oil；
（3）Shelled peanut cleaning is drained, admixed 2% vegetable oil, frying pan is poured into, is taken the dish out of the pot when being warming up to 140-150 DEG C and is drained oil
Point；Temperature is down to less than 80 DEG C, and that shelled peanut is broken into peanut is broken；
（4）Capsicum section is cooked 2-5 minutes in boiling water, is pulled out and is drained away the water, egg shelled and stirs into egg liquid, to capsicum section
Stirred after middle addition white sesameseed, egg liquid, glutinous rice flour, potato starch, edible salt, pour into small fire in frying pan and fry slowly to micro- Huang,
Pull out and drain oil, break into compound；
（5）Chicken is cut into the cube meat of 2.0-2.5cm, soy sauce, onion, cooking wine, white sugar, nutmeg, anise, tsaoko, spiceleaf is added
Knead-salting 50-60 minutes；
（6）To the vegetable oil that 3% is added in frying pan, added when being warming up to 120-130 DEG C（5）The chicken pickled, frying treats that chicken is micro-
Pulled out when dry and drain oil, obtain Fried Chicken；
（7）By step（3）In peanut is broken, step（4）Compound, the step for obtaining（6）In Fried Chicken, concentrated chicken-juice add
To step（2）Chilli oil in, 95-102 DEG C frying 10-15 minutes, carry out it is filling, storage.
3. the preparation method of crisp benevolence chicken rice companion according to claim 2, it is characterised in that：The step（2）Reclaimed water
Weight ratio with paprika is（1-2）:1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307271A (en) * | 2017-07-17 | 2017-11-03 | 怀化学院 | The crisp method of the broken guarantor of peanut, peanut are broken |
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| CN107307271A (en) * | 2017-07-17 | 2017-11-03 | 怀化学院 | The crisp method of the broken guarantor of peanut, peanut are broken |
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Application publication date: 20170531 |