CN113974089A - Method for simply making palace chicken dices - Google Patents
Method for simply making palace chicken dices Download PDFInfo
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- CN113974089A CN113974089A CN202111333496.0A CN202111333496A CN113974089A CN 113974089 A CN113974089 A CN 113974089A CN 202111333496 A CN202111333496 A CN 202111333496A CN 113974089 A CN113974089 A CN 113974089A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Molecular Biology (AREA)
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Abstract
The invention discloses a simple method for making Tungbao diced chicken, which relates to the field of food processing and comprises the following steps: s1, performing cold storage and thawing on the diced chicken bags, putting the diced chicken bags into a 0-4 ℃ cold storage refrigerator one day in advance, thawing for 12 hours in advance, and directly tearing the diced chicken bags when in use after thawing.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for simply making a Tungbao chicken dice.
Background
The palace chicken dices are characteristic traditional famous dishes well known in China and abroad. Lucai, Chuan vegetable and Guizhou vegetable are recorded and recorded, and the raw materials and the preparation method are different. The origin of the dish type is related to sauce exploded diced chicken in Lucai and pepper diced chicken in Guizhou dish, and then is cleared to Shandong for strolling and improved in Sichuan general Du Baozhen, a new dish type-Gongbao diced chicken is formed and is circulated to the present, the dish type is also summarized into Beijing Gongting diced chicken, and then the Gongbao diced chicken is circulated abroad. The GONGBAO chicken dices are prepared by using chicken as a main material and using peanuts, cucumbers, hot peppers and other auxiliary materials as auxiliary materials for cooking. Red but not spicy, spicy but not strong, strong spicy taste, and smooth and crisp meat. Because the chicken is spicy, the chicken is tender and is matched with the peanut to be crisp. In 2018, 9 months, the dish is evaluated as a Chinese dish, namely ten classic famous dishes in Guizhou and ten classic famous dishes in Sichuan. Although the palace chicken dices have many advantages and delicious taste, the palace chicken dices are not beneficial to digestion and easy to get inflamed after being spicy and hot. The palace chicken dices are a family dish and are popular among people. The Gongbao chicken dices prepared by the traditional process are high in oil consumption and hard in meat, are fried to be dry and crispy, affect the taste and are short in storage time. The Gongbao diced chicken prepared by the method disclosed by the invention is mainly selected from chicken, pickled, seasoned and processed. The obtained diced chicken with good taste and rich nutrition can be preserved for a long time. The palace chicken dices in the prior art comprise the following components in parts by weight: 10-20 parts of chicken breast, 3-5 parts of peanuts, 1-3 parts of walnut kernels, 2-4 parts of almonds, 4-6 parts of cucumbers, 1-2 parts of pepper, 0.6-1 part of dried peppers, 2-4 parts of salad oil, 0.6-0.8 part of salt, 0.5-0.8 part of cooking wine, 0.1-0.3 part of monosodium glutamate, 0.2-0.3 part of soy sauce, 0.1-0.3 part of white sugar, 0.2-0.4 part of vinegar, 1-2 parts of water starch, 0.5-0.8 part of green onions, 0.1-0.3 part of ginger, 0.1-0.3 part of garlic, 1-2 parts of beer, 1-3 parts of thick broad-bean sauce and 3-5 parts of sweet osmanthus.
According to the general preparation method of the palace preserved chicken dices, the prepared palace preserved chicken dices have a common taste, the processing process is complex, the palace preserved chicken dices can only be eaten by restaurants or takeaway, health and sanitation are concerned more, the method cannot be suitable for vast crowds, meanwhile, highly difficult dishes cannot be prepared at home, the problem that people who cannot cook and eat food in no time cannot be solved effectively, the dishes are poor in taste, the dishes are not cooked and burnt, the dishes cannot be stored and cannot be cooked along with eating, the quality guarantee period of general food materials is short, and the dishes cannot be packaged independently according to the characteristics of different food materials, so that the taste of the dishes is influenced.
Therefore, the person skilled in the art provides a simple method for making the palace chicken cubes to solve the problems presented in the background art.
Disclosure of Invention
The invention aims to provide a simple method for making diced chicken with palace, and aims to solve the problems that the conventional method for making diced chicken with palace proposed in the background art has the disadvantages of common mouthfeel, complex processing process, capability of only selecting restaurants or takeaway for eating, more attention to health and sanitation, incapability of being suitable for vast crowds, incapability of making difficult dishes at home, incapability of effectively solving the problem of eating by people who cannot cook and have no time, poor taste of the dishes, incapability of storing the dishes and incapability of cooking the dishes at any time, short shelf life of general food materials, and incapability of independently packaging according to the characteristics of different food materials, thereby influencing the taste of the dishes.
In order to achieve the purpose, the invention provides the following technical scheme:
the method for simply making the palace chicken dices comprises the following steps:
and S1, performing cold storage and thawing step on the diced chicken buns, putting the diced chicken buns into a 0-4 ℃ cold storage refrigerator one day in advance and one night in advance, thawing for 12 hours in advance, and directly tearing the diced chicken buns when in use after thawing.
S2, blending, namely, carrying out the blending of the Gongbao chicken sauce bag, wherein the blending of the Gongbao chicken sauce bag comprises 20g of chili oil, 10g of onion oil, 30g of white sugar, 40g of rice vinegar, 25g of Sichuan Pi Pi county bean paste and 1g of dark soy sauce. Then other auxiliary material ingredients are carried out, wherein the other auxiliary material ingredients comprise 60g of Jing onion sections, 5g of peeled garlic seeds and 4g of ginger, the Jing onion sections are cut into 2cm sections by cutting the top of the onion white, 10 sections of 2cm onion white are used, the peeled garlic seeds are cut into 0.3cm garlic slices, the ginger slices are cut into 1 x 0.2cm garlic slices, and 4g of dry pepper sections are bagged. And (5) finishing the batching and placing.
S3, pickling chicken cubes, namely pickling the chicken cubes, taking out chicken breast meat in a chicken cube bag, cutting the chicken breast meat into blocks, placing the cut chicken breast meat in running water, soaking until the chicken breast meat is completely thawed, changing water for soaking, removing purified blood water, controlling water for 2 hours until the water is controlled to be purified, placing the chicken breast meat after water control into a tumbling machine, and adding pickling ingredients, wherein the pickling ingredients comprise 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of ginger powder, 200g of water-retaining agent and 1000g of starch. Adding water for uniform dissolution, adding into a rolling and kneading machine, adjusting an automatic gear, setting parameters to forward rotate for 5min, reverse rotate for 6min, keeping vacuum degree at-0.08 MPa, rolling and kneading for pickling, opening a cover after starting and stopping work, adding soybean oil, adding potato starch during manual stirring, wherein the weight of chicken breast meat is 50kg, the weight of water is 10kg, the weight of soybean oil is 1kg, and the weight of potato starch is 6g, and manually stirring for 3 min.
S4, a discharging and packaging step, wherein after the diced chicken rolling process step is completed, the diced chicken is discharged and separately packaged.
S5, parching the diced chicken, namely directly taking the diced chicken out of the packaging bag, putting the diced chicken in the packaging bag, other auxiliary material ingredients, the ingredients of the diced chicken with Gongbao sauce and 40g of Alcoholic peanuts into a dish frying machine, uniformly stirring through chopsticks, and then parching with the function of the Gongbao diced chicken in the special dish function keys.
As a preferred embodiment of the present invention: in the step of material preparation, the ingredients of the diced Gongbao chicken sauce packet comprise 20g of chili oil, 10g of onion oil, 30g of white sugar, 40g of rice vinegar, 25g of Sichuan Pi Pixian broad bean paste and 1g of dark soy sauce.
As a preferred embodiment of the present invention: in the step of material preparation, other auxiliary material preparation comprises 60g of Jing onion sections, 5g of peeled garlic seeds and 4g of ginger, the Jing onion sections are cut into 2cm sections by cutting the top of the onion white, 10 sections of 2cm onion white are used, the peeled garlic seeds are cut into 0.3cm garlic slices, the ginger slices are cut into 1 x 0.2cm slices, and 4g of dry pepper sections are bagged.
As a preferred embodiment of the present invention: in the step of pickling the diced chicken, pickling ingredients comprise 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of ginger powder, 200g of water-retaining agent and 1000g of starch.
As a preferred embodiment of the present invention: in the diced chicken pickling step, when the diced chicken breast meat is diced, the diced chicken breast meat is cut into dices with the size of 2 x 2cm, the weight of the diced chicken breast meat is 50kg, the weight of water is 10kg, the weight of soybean oil is 1kg, and when the diced chicken breast meat is manually stirred, the weight of potato starch is 6 g.
Compared with the prior art, the invention has the beneficial effects that:
the method for simply making the Tungbao diced chicken solves the problem that high-difficulty dishes cannot be made at home, also solves the problem that people who do not cook and have no time to cook can eat, and solves the problems that the dishes are not good in taste, the dishes are not cooked, the dishes are burnt and the like due to unfamiliarity in operation of a pot tool due to the completion of the processing of the food materials and the matching of the pot tool; the dish is free of additives, the quality guarantee period of the food materials is short, but the food materials can be healthier, the dish is fresh and is independently packaged according to the characteristics of different food materials, the taste of the dish is not influenced in the storage process, the content of chicken protein is high, the chicken protein is easy to absorb and utilize by a human body, the effects of enhancing physical strength and strengthening the body are achieved, and the contained phospholipids which have important effects on the growth and development of the human body are one of important sources of fat and phospholipids in the dietary structure of Chinese people. Meanwhile, the chicken has the effects of benefiting the five internal organs, tonifying deficiency, invigorating the stomach, strengthening tendons and bones, promoting blood circulation, removing obstruction in channels, regulating menstruation, stopping leukorrhagia and the like. Through the adjustment with food material condiment ratio and processing method in the dish, the preparation becomes convenient and fast's edible material package, only need three steps of operations to eat semi-manufactured goods and wrap and add intelligent kitchen electrical equipment with semi-manufactured goods, through the collocation processing with intelligence setting temperature curve, the nutritive value of better reservation chicken, can be supplementary through built-in top cook team "high in the clouds cookbook" of equipment, with distinctive temperature curve automatic cooking, liberation both hands, when enjoying the cate in the sky, keep away from the high oil of outer selling, the high salt problem, it is more healthy to reap, combine with novel intelligent kitchen electricity, let the dish better eat, it is simpler to make.
Detailed Description
In the embodiment of the invention, the method for simply making the palace chicken dices comprises the following steps:
and S1, performing cold storage and thawing step on the diced chicken buns, putting the diced chicken buns into a 0-4 ℃ cold storage refrigerator one day in advance and one night in advance, thawing for 12 hours in advance, and directly tearing the diced chicken buns when in use after thawing.
And S2, a step of material preparation, which is to prepare the Gongbao diced chicken sauce bag, then prepare other auxiliary materials, complete the material preparation and lay aside.
S3, pickling chicken cubes, pickling the chicken cubes, taking out chicken breast meat in a chicken cube bag, cutting the chicken breast meat into blocks, putting the cut chicken breast meat into flowing water, soaking until the chicken breast meat is completely thawed, changing water for soaking, removing purified blood water, controlling water for 2 hours until the water is controlled to be purified, putting the water-controlled chicken breast meat into a rolling and kneading machine after the water is controlled, adding pickling ingredients, adding water for uniform dissolution, adding the mixture into the rolling and kneading machine, adjusting an automatic gear, setting parameters to be forward rotation for 5min, reverse rotation for 6min, controlling the vacuum degree to be-0.08 MPa, rolling and kneading, opening a cover after the pickling is stopped, adding soybean oil, adding potato starch during manual stirring, and manually stirring for 3 min.
S4, a discharging and packaging step, wherein after the diced chicken rolling process step is completed, the diced chicken is discharged and separately packaged.
S5, parching the diced chicken, namely directly taking the diced chicken out of the packaging bag, putting the diced chicken in the packaging bag, other auxiliary material ingredients, the ingredients of the diced chicken with Gongbao sauce and 40g of Alcoholic peanuts into a dish frying machine, uniformly stirring through chopsticks, and then parching with the function of the Gongbao diced chicken in the special dish function keys.
The problem that highly difficult dishes cannot be made at home is solved, meanwhile, the problem that people who cannot cook and have no time to cook can eat is also solved, the food material processing and the cookware are matched, the problems that the taste of the dishes is poor, the dishes are not cooked, the dishes are burnt and the like due to unfamiliarity in cookware operation are solved, and the problems that the meat quality and the taste are tender, the meat texture is achieved, and the meat taste is not lacked are solved through adjustment of a meat pickling mode in a food material bag; the dish is free of additives, the quality guarantee period of food materials is short, but the food materials can be healthier, and the dish is independently packaged according to the characteristics of different food materials, so that the taste of the dish is not influenced in the storage process.
The preparation method comprises the step of preparing ingredients, wherein the ingredients of the GONGBAO diced chicken sauce bag comprise 20g of chili oil, 10g of scallion oil, 30g of white sugar, 40g of rice vinegar, 25g of Sichuan Pi Pixian broad bean paste and 1g of dark soy sauce. And (3) a material mixing step, wherein other auxiliary material mixing steps comprise 60g of Jing onion sections, 5g of peeled garlic seeds and 4g of ginger, the Jing onion sections are cut into 2cm sections by cutting the Jing onion white with a knife, 10 sections of 2cm garlic seeds are used, the peeled garlic seeds are cut into 0.3cm garlic slices, the ginger sections are cut into 1 x 0.2cm garlic slices, and 4g of dry pepper sections are bagged. And in the step of pickling the diced chicken, pickling ingredients comprise 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of ginger powder, 200g of water-retaining agent and 1000g of starch. And a diced chicken pickling step, wherein when diced chicken breast meat is cut into dices with the size of 2 x 2cm, the weight of the diced chicken breast meat is 50kg, the weight of water is 10kg, the weight of soybean oil is 1kg, and when the diced chicken breast meat is manually stirred, the weight of potato starch is 6 g.
The chicken has high protein content, is easy to be absorbed and utilized by human body, has the functions of enhancing physical strength and strengthening the body, contains phospholipids which have important effects on the growth and development of the human body, and is one of important sources of fat and phospholipids in the dietary structure of Chinese people. Meanwhile, the chicken has the effects of benefiting the five internal organs, tonifying deficiency, invigorating the stomach, strengthening tendons and bones, promoting blood circulation, removing obstruction in channels, regulating menstruation, stopping leukorrhagia and the like. Through the adjustment with food material condiment ratio and processing method in the dish, the preparation becomes convenient and fast's edible material package, only need three steps of operations to eat semi-manufactured goods and wrap and add intelligent kitchen electrical equipment with semi-manufactured goods, through the collocation processing with intelligence setting temperature curve, the nutritive value of better reservation chicken, can be supplementary through built-in top cook team "high in the clouds cookbook" of equipment, with distinctive temperature curve automatic cooking, liberation both hands, when enjoying the cate in the sky, keep away from the high oil of outer selling, the high salt problem, it is more healthy to reap, combine with novel intelligent kitchen electricity, let the dish better eat, it is simpler to make.
The working principle of the invention is as follows: the method for simply making the palace chicken dices comprises the following steps:
and S1, performing cold storage and thawing step on the diced chicken buns, putting the diced chicken buns into a 0-4 ℃ cold storage refrigerator one day in advance and one night in advance, thawing for 12 hours in advance, and directly tearing the diced chicken buns when in use after thawing.
S2, blending, namely, carrying out the blending of the Gongbao chicken sauce bag, wherein the blending of the Gongbao chicken sauce bag comprises 20g of chili oil, 10g of onion oil, 30g of white sugar, 40g of rice vinegar, 25g of Sichuan Pi Pi county bean paste and 1g of dark soy sauce. Then other auxiliary material ingredients are carried out, wherein the other auxiliary material ingredients comprise 60g of Jing onion sections, 5g of peeled garlic seeds and 4g of ginger, the Jing onion sections are cut into 2cm sections by cutting the top of the onion white, 10 sections of 2cm onion white are used, the peeled garlic seeds are cut into 0.3cm garlic slices, the ginger slices are cut into 1 x 0.2cm garlic slices, and 4g of dry pepper sections are bagged. And (5) finishing the batching and placing.
S3, pickling chicken cubes, namely pickling the chicken cubes, taking out chicken breast meat in a chicken cube bag, cutting the chicken breast meat into cubes with the size of 2 x 2cm, placing the diced chicken breast meat in running water, soaking until the chicken breast meat is completely thawed, changing water for soaking, removing purified blood water, controlling the water for 2 hours until the water is controlled, placing the chicken breast meat with the water controlled into a rolling and kneading machine, and adding pickling ingredients, wherein the pickling ingredients comprise 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of ginger powder, 200g of water retention agent and 1000g of starch. Adding water for uniform dissolution, adding into a rolling and kneading machine, adjusting an automatic gear, setting parameters to forward rotate for 5min, reverse rotate for 6min, keeping vacuum degree at-0.08 MPa, rolling and kneading for pickling, opening a cover after starting and stopping work, adding soybean oil, adding potato starch during manual stirring, wherein the weight of chicken breast meat is 50kg, the weight of water is 10kg, the weight of soybean oil is 1kg, and the weight of potato starch is 6g, and manually stirring for 3 min.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (5)
1. The method for simply making the palace chicken dices is characterized by comprising the following steps of:
and S1, performing cold storage and thawing step on the diced chicken buns, putting the diced chicken buns into a 0-4 ℃ cold storage refrigerator one day in advance and one night in advance, thawing for 12 hours in advance, and directly tearing the diced chicken buns when in use after thawing.
And S2, a step of material preparation, which is to prepare the Gongbao diced chicken sauce bag, then prepare other auxiliary materials, complete the material preparation and lay aside.
S3, pickling chicken cubes, pickling the chicken cubes, taking out chicken breast meat in a chicken cube bag, cutting the chicken breast meat into blocks, putting the cut chicken breast meat into flowing water, soaking until the chicken breast meat is completely thawed, changing water for soaking, removing purified blood water, controlling water for 2 hours until the water is controlled to be purified, putting the water-controlled chicken breast meat into a rolling and kneading machine after the water is controlled, adding pickling ingredients, adding water for uniform dissolution, adding the mixture into the rolling and kneading machine, adjusting an automatic gear, setting parameters to be forward rotation for 5min, reverse rotation for 6min, controlling the vacuum degree to be-0.08 MPa, rolling and kneading, opening a cover after the pickling is stopped, adding soybean oil, adding potato starch during manual stirring, and manually stirring for 3 min.
S4, a discharging and packaging step, wherein after the diced chicken rolling process step is completed, the diced chicken is discharged and separately packaged.
S5, parching the diced chicken, namely directly taking the diced chicken out of the packaging bag, putting the diced chicken in the packaging bag, other auxiliary material ingredients, the ingredients of the diced chicken with Gongbao sauce and 40g of Alcoholic peanuts into a dish frying machine, uniformly stirring through chopsticks, and then parching with the function of the Gongbao diced chicken in the special dish function keys.
2. The simple method for making the diced chicken with palace style as claimed in claim 1, wherein in the step of compounding, the ingredients of the diced chicken with palace style sauce bag comprise 20g of chili oil, 10g of scallion oil, 30g of white sugar, 40g of rice vinegar, 25g of bean paste sauce from Pixian county, Chuan Pi and 1g of dark soy sauce.
3. The method for simply making the diced chicken with the palace style according to claim 1, wherein in the step of preparing, other auxiliary materials comprise 60g of green onion sections, 5g of peeled garlic and 4g of raw ginger, 2cm of green onion sections are cut by a knife at the top of the green onion white, 10 sections of 2cm of green onion white are used, 0.3cm of garlic pieces are cut by the peeled garlic, 1 x 0.2cm of ginger pieces are cut by the ginger pieces, and 4g of dry pepper sections are bagged.
4. The method for simply making the Gongbao chicken dices as claimed in claim 1, wherein in the step of pickling the chicken dices, pickling ingredients comprise 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of ginger powder, 200g of water-retaining agent and 1000g of starch.
5. The method for simply making the palace chicken nuggets of claim 1, wherein the step of pickling chicken nuggets, the chicken breast meat is cut into pieces of 2 x 2cm in size when being diced, the weight of the chicken breast meat is 50kg, the weight of water is 10kg, the weight of soybean oil is 1kg, and the weight of potato starch is 6g when being manually stirred.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249274A (en) * | 2015-10-10 | 2016-01-20 | 桂林市味美园餐饮管理有限公司 | Method for making spicy diced chicken with peanuts |
| CN106819917A (en) * | 2016-12-26 | 2017-06-13 | 河南大用实业有限公司 | A kind of preparation method of instant Spicy diced chicken with peanuts |
| CN108029980A (en) * | 2017-12-12 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of instant baking diced chicken of room temperature circulation and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249274A (en) * | 2015-10-10 | 2016-01-20 | 桂林市味美园餐饮管理有限公司 | Method for making spicy diced chicken with peanuts |
| CN106819917A (en) * | 2016-12-26 | 2017-06-13 | 河南大用实业有限公司 | A kind of preparation method of instant Spicy diced chicken with peanuts |
| CN108029980A (en) * | 2017-12-12 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of instant baking diced chicken of room temperature circulation and preparation method thereof |
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Application publication date: 20220128 |