CN1256093A - Production method of spicy chicken - Google Patents
Production method of spicy chicken Download PDFInfo
- Publication number
- CN1256093A CN1256093A CN98121896A CN98121896A CN1256093A CN 1256093 A CN1256093 A CN 1256093A CN 98121896 A CN98121896 A CN 98121896A CN 98121896 A CN98121896 A CN 98121896A CN 1256093 A CN1256093 A CN 1256093A
- Authority
- CN
- China
- Prior art keywords
- production method
- chili
- spicy
- garlic
- deep fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 12
- 240000005856 Lyophyllum decastes Species 0.000 claims description 12
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 12
- 241000234314 Zingiber Species 0.000 claims description 8
- 235000015228 chicken nuggets Nutrition 0.000 claims description 5
- 239000010499 rapseed oil Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000020095 red wine Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000003307 slaughter Methods 0.000 claims description 2
- 206010011469 Crying Diseases 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000002203 pretreatment Methods 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a production method of food. The existing spicy chicken has little spicy taste and is not palatable enough. The invention is that dry red chilli is soaked in water for 2-7 days, then it is taken out and made into small pieces or powder, the fresh ginger and garlic are made into fine powder, the chilli, ginger and garlic are fried with vegetable oil for 1-3 minutes, then chicken blocks are added and fried for 2-5 minutes, then salt, white sugar and soy sauce are added and fried for 4-8 minutes, finally it is taken out and cooled to room temperature, and finally it is packed. The method has the advantages that the pretreatment method of the peppery seeds and other seasonings and the step sequence of the whole process are unique, so that the prepared product is spicy, fragrant, delicious and long in preservation time.
Description
The present invention is a kind of production method of food.
Deep fried chicken cube with chili is the food that people liked.The fresh-keeping deep fried chicken cube with chili of packed finished product of fresh-keeping deep fried chicken cube with chili of the box-packed finished product of Lushi and Guizhou product is produced in the Kunming of selling on the market now, and not only its manufacture craft holds in close confidence, and its product pungent flavor widow is agreeable to the taste inadequately.
The purpose of this invention is to provide and a kind ofly can produce the production method that pungent is sent out fragrant good to eat especially deep fried chicken cube with chili.
Production method of the present invention may further comprise the steps:
1) gets live chickens and slaughter after unhairing cuts open the chest to clean, do into fritter;
2) the extra dry red wine spicy was soaked in water 2 to 7 days, takes out and make small pieces or powdery;
3) fresh ginger and garlic are made smalls;
4) include salt comprising that material by spicy, ginger and the garlic of above method gained with rape oil frying 1-3 minute, adds chicken nugget again and fried 2-5 minute, adding subsequently, white sugar, soy sauce added the entry frying 4-8 minute at last at interior condiment;
5) taking-up is cooled to room temperature, gets product through packing.
In said process, said " live chickens " are preferably the cockerel that does not make ring preceding.Add at last and preferably also add a small amount of monosodium glutamate before taking out cooling after the entry frying.Said packing is preferably vacuum sealed package.The part by weight of batching is preferably: spicy 5-15 part, ginger 0.5-1.5 part, garlic 0.5-1.5 part, rape oil 8-16 part, chicken nugget 40-60 part, water 5-15 part.Preferably put into antistaling agent before the vacuum sealed package, antistaling agent is preferably 0.5-1.5 part.
Compare with prior art, advantage of the present invention is: because of the sequence of steps of the preprocess method of spicy and other condiment and whole technical process all unique, thereby it is good to eat especially to make the product pungent that makes send out perfume (or spice), eat and more want and eat, and fresh keeping time is long.By the Gong Shi " Zhanyi County's deep fried chicken cube with chili " that explained hereafter of the present invention goes out, nutritious, perfect colourm smell and taste is good, Appetizing spleen-tonifying, instant are quick, is normal at home food, the famous special local product of presenting friends.
Embodiment:
1) take out to give birth to half a year approximately, the cockerel that farmers' feeds is slaughtered after unhairing cuts open the chest to clean, and the pin of decaptitating is cut the fritter into the 2-3 centimeter length;
2) the seven-star extra dry red wine spicy that is produced from Guizhou is soaked in water 3 greatly, takes out and is milled to powdery;
3) fresh ginger and garlic are made smalls;
4) 10 parts in the spicy of above gained, 1 portion of ginger and 1 portion of garlic are poured in the pot with 12 parts of rape oil fryings 2 minutes, add 50 parts of chicken nuggets again and fry 4 minutes, add an amount of salt, white sugar, and soy sauce adds 10 parts of water fryings 6 minutes again, adds a small amount of monosodium glutamate at last;
5) taking-up is cooled to room temperature, puts into 1 part of Sodium Benzoate antistaling agent, and aluminium bag vacuum sealed package gets product.
The present embodiment products obtained therefrom is mellow and well-known with local flavor.
Claims (6)
1, a kind of production method of deep fried chicken cube with chili is characterized in that may further comprise the steps:
(1) get live chickens and slaughter after unhairing cuts open the chest to clean, do into fritter,
(2) the extra dry red wine spicy was soaked in water 2 to 7 days, takes out and make small pieces or powdery,
(3) fresh ginger and garlic are made smalls,
(4) include salt comprising that material by spicy, ginger and the garlic of above method gained with rape oil frying 1-3 minute, adds chicken nugget again and fried 2-5 minute, adding subsequently, white sugar, soy sauce added the entry frying 4-8 minute at last at interior condiment,
(5) taking-up is cooled to room temperature, gets product through packing.
2,, it is characterized in that said live chickens are not for crying ring preceding cockerel as the production method of the said deep fried chicken cube with chili of claim 1.
3,, it is characterized in that adding at last and also add a small amount of monosodium glutamate before taking out cooling after the entry frying as the production method of the said deep fried chicken cube with chili of claim 2.
4,, it is characterized in that the said vacuum sealed package that is packaged as the production method of the said deep fried chicken cube with chili of claim 2.
5,, it is characterized in that the part by weight of preparing burden is spicy 5-15 part, ginger 0.5-1.5 part, garlic 0.5-1.5 part, rape oil 8-16 part, chicken nugget 40-60 part, water 5-15 part as the production method of the said deep fried chicken cube with chili of claim 2.
6,, it is characterized in that putting into antistaling agent before the vacuum sealed package as the production method of the said deep fried chicken cube with chili of claim 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98121896A CN1101158C (en) | 1998-12-04 | 1998-12-04 | Production method of spicy chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98121896A CN1101158C (en) | 1998-12-04 | 1998-12-04 | Production method of spicy chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1256093A true CN1256093A (en) | 2000-06-14 |
| CN1101158C CN1101158C (en) | 2003-02-12 |
Family
ID=5227393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98121896A Expired - Lifetime CN1101158C (en) | 1998-12-04 | 1998-12-04 | Production method of spicy chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1101158C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843326A (en) * | 2010-06-04 | 2010-09-29 | 四川天味实业有限公司 | Chili chicken seasoner and preparation method thereof |
| CN102150879A (en) * | 2011-01-07 | 2011-08-17 | 方贤平 | Mushroom chicken hot pepper making method |
| CN102366117A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spicy chicken |
| CN102370184A (en) * | 2010-11-18 | 2012-03-14 | 贺艳东 | Chicken prepared with chilli pepper and processing method thereof |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN102960758A (en) * | 2012-11-28 | 2013-03-13 | 贵州旭阳食品（集团）有限公司 | Manufacture craft of peppery chicken |
-
1998
- 1998-12-04 CN CN98121896A patent/CN1101158C/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843326A (en) * | 2010-06-04 | 2010-09-29 | 四川天味实业有限公司 | Chili chicken seasoner and preparation method thereof |
| CN101843326B (en) * | 2010-06-04 | 2012-05-30 | 四川天味食品股份有限公司 | Chili chicken seasoner and preparation method thereof |
| CN102370184A (en) * | 2010-11-18 | 2012-03-14 | 贺艳东 | Chicken prepared with chilli pepper and processing method thereof |
| CN102370184B (en) * | 2010-11-18 | 2013-11-06 | 贺艳东 | Chicken prepared with chilli pepper and processing method thereof |
| CN102150879A (en) * | 2011-01-07 | 2011-08-17 | 方贤平 | Mushroom chicken hot pepper making method |
| CN102150879B (en) * | 2011-01-07 | 2012-11-07 | 方贤平 | Mushroom chicken hot pepper making method |
| CN102366117A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spicy chicken |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN102578612B (en) * | 2012-02-09 | 2013-12-18 | 贵州大学 | Method for producing spicy chicken product |
| CN102960758A (en) * | 2012-11-28 | 2013-03-13 | 贵州旭阳食品（集团）有限公司 | Manufacture craft of peppery chicken |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1101158C (en) | 2003-02-12 |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20030212 |