阅读说明：本技术 一种茶油辣子鸡的生产加工方法 (Production and processing method of tea oil spicy chicken ) 是由 袁光忠 于 2020-06-20 设计创作，主要内容包括：本发明公开的是一种茶油辣子鸡的生产加工方法,包括以下步骤,选材、取材、辅材、去水分、炒制、焖压、包装制得辣子鸡,工艺简单,辅料少,成本低,家庭易制作,也能规模化生产,本发明产品采用农家饲养仔鸡和现制糍粑辣椒作为原料,经过爆炒锁住水分,炒出辣椒的鲜红色泽；再用高压锅短时间煮制,使鸡的鲜味和香辣味更好融合,肉质软糯,并有效保持鸡的营养物质；采用真空包装后高压杀菌工艺,使辣子鸡能规模化生产,产品质量稳定,保质期长,食用方便。(The invention discloses a production and processing method of a tea oil chili chicken, which comprises the following steps of selecting materials, obtaining materials, adding materials, removing water, frying, stewing, pressing and packaging to prepare the chili chicken, wherein the process is simple, the added materials are few, the cost is low, the household is easy to prepare, and the chili chicken can be produced in a large scale; then the chicken is boiled by a pressure cooker for a short time, so that the delicate flavor and the spicy flavor of the chicken are better blended, the meat is soft and glutinous, and the nutrient substances of the chicken are effectively kept; the spicy chicken can be produced in large scale by adopting the high-pressure sterilization process after vacuum packaging, and the product has stable quality, long shelf life and convenient eating.)

1. A production and processing method of tea oil spicy chicken is characterized by comprising the following steps: the method comprises the following steps:

selecting materials: selecting yellow chicken of 2-4 jin in half a year;

material taking: slaughtering selected yellow chicken, unhairing, eviscerating, cleaning, cutting into small pieces with a square of 2-4 cm, crushing camellia fruits into powder, adding old ginger, cooking wine and camellia powder, and pickling for at least 30 minutes;

auxiliary materials: soaking dried Capsici fructus for 4-6 hr, wiping, cutting into pieces, selecting ginger and garlic, cutting into pieces, mixing with dried Capsici fructus, and crushing Camellia fruit;

moisture removal: boiling the tea oil in the pot, adding the small yellow chicken blocks when the tea oil is warm, and fishing out the small yellow chicken blocks for later use;

frying: boiling the tea oil in the pot, adding auxiliary materials for frying, adding the dehydrated yellow chicken blocks for continuously frying, wherein the weight ratio of the auxiliary materials to the tea oil to the chicken blocks is 2:2: 5;

stewing and pressing: adding the fried chicken into a pressure cooker, adding 60-70ml of water, adding seasonings, stewing and pressing for 15-20 minutes, draining to obtain a spicy chicken, and taking out auxiliary residues;

packaging: and (5) sterilizing the spicy chicken obtained in the step (6) and packaging in vacuum.

2. The production and processing method of the tea oil spicy chicken according to claim 1, which is characterized by comprising the following steps: the used packaging bag is a food-grade composite film cooking bag or a composite aluminum film bag, is vacuumized and sealed, and is sterilized in an autoclave under the conditions that: 150 ℃ and 200 ℃ for 25-30 minutes.

Technical Field

The invention belongs to the field of food production, and particularly relates to a production and processing method of a tea oil spicy chicken.

Background

The spicy chicken is a delicious food which is popular with the public, is generally prepared by taking chicken as a main material and adding a plurality of materials such as scallion, dried chili, pepper, salt, pepper, monosodium glutamate and the like, has rich nutrition and delicious taste, is a same dish, is prepared in various regions with various characteristics, and is most famous for special green pepper broilers, Qian-flavor spicy chicken, Sichuan-flavor spicy chicken and the like in Guizhou, Sichuan and other regions. The Guizhou Qingyan ancient town also has a characteristic self-made seasoning chicken spicy food product. The spicy chicken horns are few in chicken and much in hot pepper, and mainly have the function of seasoning when the hot peppers are eaten by the chicken; the spicy chicken is rich in chicken and little in pepper, and is mainly eaten by chicken and seasoned by pepper. However, the chicken and pepper products fried by the traditional household process need to be prepared at the best when being fried, and can generate better color, fragrance and taste, so the quality guarantee period is generally only a few days, the chicken and pepper products are easy to deteriorate after a long time, and the color and the flavor are not good, so the chicken and pepper products as one kind of dish can not be prepared or produced in batches.

Chinese patent 98121896.2 discloses a method for producing spicy chicken, which adopts dried chili for a long time, the chili, ginger and garlic need to be made into powder, the household production is not easy, and the packaged product is not sterilized, the content of antistaling agent is too large, and the shelf life of the product is not long. Patent publication No. CN101843326A discloses a spicy chicken seasoning and a preparation method thereof, which has more ingredients, but the preparation method is a seasoning and can not be eaten as a daily dish. Patent publication No. CN102188013A discloses a method for preparing spicy chicken, which adopts a plurality of Chinese herbal medicines and seasonings to cook and season, and has the disadvantages of too many ingredients, complex process and difficult preparation in common families.

Disclosure of Invention

The invention aims to solve the problems and provides a production and processing method of tea oil spicy chicken.

In order to realize the purpose, the technical scheme adopted by the invention is a production and processing method of the tea oil spicy chicken, which comprises the following steps:

(1) selecting materials: selecting yellow chicken of 2-4 jin in half a year;

(2) material taking: slaughtering selected yellow chicken, unhairing, eviscerating, cleaning, cutting into small pieces with a square of 2-4 cm, crushing camellia fruits into powder, adding old ginger, cooking wine and camellia powder, and pickling for at least 30 minutes;

(3) auxiliary materials: soaking dried Capsici fructus for 4-6 hr, wiping, cutting into pieces, selecting ginger and garlic, cutting into pieces, mixing with dried Capsici fructus, and crushing Camellia fruit;

(4) moisture removal: boiling the tea oil in the pot, adding the small yellow chicken blocks when the tea oil is warm, and fishing out the small yellow chicken blocks for later use;

(5) frying: boiling the tea oil in the pot, adding auxiliary materials for frying, adding the dehydrated yellow chicken blocks for continuously frying, wherein the weight ratio of the auxiliary materials to the tea oil to the chicken blocks is 2:2: 5;

(6) stewing and pressing: adding the fried chicken into a pressure cooker, adding 60-70ml of water, adding seasonings, stewing and pressing for 15-20 minutes, and draining to obtain tea oil spicy chicken;

(7) packaging: and (5) sterilizing the spicy chicken obtained in the step (6) and packaging in vacuum.

Preferably, the used packaging bag is a food-grade composite film cooking bag or a composite aluminum film bag, the vacuum pumping and sealing are carried out, and the sterilization is carried out in a high-pressure sterilization pot, wherein the conditions are as follows: 150 ℃ and 200 ℃ for 25-30 minutes.

The invention has the beneficial effects that: the invention has simple process, less auxiliary materials, low cost, easy manufacture at home and large-scale production, and the product adopts farmhouse raised chicks and the ready-made glutinous rice cake peppers as raw materials, and the water is locked by quick frying, so the fresh red color of the peppers is fried; then the chicken is boiled by a pressure cooker for a short time, so that the delicate flavor and the spicy flavor of the chicken are better blended, the meat is soft and glutinous, and the nutrient substances of the chicken are effectively kept; the spicy chicken can be produced in large scale by adopting the high-pressure sterilization process after vacuum packaging, and the product has stable quality, long shelf life and convenient eating.

Detailed Description

The present invention is described in detail below for the purpose of better understanding technical solutions of the present invention, and the description of the present section is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way.

A production and processing method of a tea oil spicy chicken comprises the following steps:

(1) selecting materials: selecting yellow chicken of 2-4 jin in half a year;

(2) material taking: slaughtering selected yellow chicken, unhairing, eviscerating, cleaning, cutting into small pieces with a square of 2-4 cm, crushing camellia fruits into powder, adding old ginger, cooking wine and camellia powder, and pickling for at least 30 minutes;

(3) auxiliary materials: soaking dried Capsici fructus for 4-6 hr, wiping, cutting into pieces, selecting ginger and garlic, cutting into pieces, mixing with dried Capsici fructus, and crushing Camellia fruit;

(4) moisture removal: boiling the tea oil in the pot, adding the small yellow chicken blocks when the tea oil is warm, and fishing out the small yellow chicken blocks for later use;

(5) frying: boiling the tea oil in the pot, adding auxiliary materials for frying, adding the dehydrated yellow chicken blocks for continuously frying, wherein the weight ratio of the auxiliary materials to the tea oil to the chicken blocks is 2:2: 5;

(6) stewing and pressing: adding the fried chicken into a pressure cooker, adding 60-70ml of water, adding seasonings, stewing and pressing for 15-20 minutes, and draining to obtain tea oil spicy chicken;

(7) packaging: and (5) sterilizing the spicy chicken obtained in the step (6) and packaging in vacuum.

Preferably, the used packaging bag is a food-grade composite film cooking bag or a composite aluminum film bag, the vacuum pumping and sealing are carried out, and the sterilization is carried out in a high-pressure sterilization pot, wherein the conditions are as follows: 150 ℃ and 200 ℃ for 25-30 minutes.

The present invention has been described in detail with reference to the embodiments, but the description is only for the preferred embodiments of the present invention and should not be construed as limiting the scope of the present invention. Any person skilled in the art should be able to substitute or change the technical solution of the present invention and its inventive concept within the technical scope of the present invention.