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CN-121986906-A - Preparation method of fried chicken with buckwheat

CN121986906ACN 121986906 ACN121986906 ACN 121986906ACN-121986906-A

Abstract

The invention provides a preparation method of a buckwheat fried chicken, which comprises a first stage of burying a chicken which is cut into a certain size and processed in impurity-removed sauce to remove impurity, a second stage of scalding the chicken with impurity-removed sauce in boiling water for 1 to 3 times, a third stage of removing moisture of the scalded chicken, a fourth stage of putting the chicken with moisture on a fried coat, a fifth stage of frying the fried chicken with oil at 170 ℃ for 7 minutes, a sixth stage of mixing the buckwheat mixed sauce on the fried chicken, and crushing the fried buckwheat by a crusher, wherein 100 parts of the crushed buckwheat mixed sauce is mixed with 100 parts of water, 10 to 20 parts of syrup, 5 to 10 parts of tomato sauce, 10 parts of chilli sauce, 3 to 5 parts of fragrant rice oil, 10 parts of tomato sauce, 2 parts of onion, 1 part of soy sauce, 1 part of curry, 0.5 part of L-sodium, 0.5 part of farm product, 0.5 part of red pepper pigment and 0.0.0 part of ginger.

Inventors

  • Min Wuhong

Assignees

  • 闵武洪

Dates

Publication Date
20260508
Application Date
20241121
Priority Date
20241107

Claims (10)

  1. 1. A method for preparing fried chicken with semen Fagopyri Esculenti is provided, The preparation method of the buckwheat fried chicken comprises the following steps: a first stage of removing foreign flavor by dipping the chicken which is cut into a certain size and processed with the sauce for removing foreign flavor; a second stage of scalding the chicken with the foreign flavor removed in boiling water for 1 to 3 times; a third stage of removing the water of the scalded chicken; a fourth stage of putting on the fried coat on the chicken from which the moisture is removed; a fifth stage of frying the fried chicken with oil at 170 ℃ for 7 minutes, and Comprises a sixth stage of mixing the fried chicken with the buckwheat mixed sauce, In the buckwheat mixed sauce, the buckwheat flour is mixed with the buckwheat flour, The fried buckwheat is crushed by a crusher, and 100 parts by weight of the crushed buckwheat, 100 parts by weight of mixed water, 10 to 20 parts by weight of syrup, 5 to 10 parts by weight of tomato sauce, 10 parts by weight of chilli sauce, 10 parts by weight of mixed seasoning, 3 to 5 parts by weight of fragrant rice oil, 3 to 5 parts by weight of fragrant pear oil, 5 parts by weight of garlic, 1 to 3 parts by weight of tomato sauce, 2 parts by weight of spice, 2 parts by weight of mixed soy sauce, 1 part by weight of onion, 1 part by weight of salt, 1 part by weight of curry and 0.3 part by weight of red pepper extraction pigment are divided.
  2. 2. The method of producing a buckwheat fried chicken according to claim 1, wherein the method of producing a buckwheat fried chicken comprises a seventh stage of dipping rice crust powder on the chicken stirred in the buckwheat mixed sauce.
  3. 3. The method for producing a fried chicken with buckwheat according to claim 1, wherein, The impurity-removing source slurry is prepared by mixing, by weight, 20-30 parts of natural sulfur, 20 parts of radish juice, 1-10 parts of acetic acid, 20 parts of soybean paste, 10 parts of fig powder and 5-20 parts of distilled liquor with 100 parts of water.
  4. 4. The method for producing a fried chicken with buckwheat according to claim 1, wherein, The fried coating is prepared by taking 700 g of chicken as a reference and mixing 40 g of buckwheat flour, 40 g of flour, 30 g of starch, 40 g of fried powder and 40 g of pumpkin leaf powder.
  5. 5. The method for producing a fried chicken with buckwheat according to claim 1, wherein, The fourth stage comprises: A stage of placing fried food in a plurality of containing grooves formed on the tray; A stage of placing the diced chicken in each of the plurality of storage tanks; A stage of closing the plurality of accommodating grooves through a switch combined with the tray; a stage of shaking the tray 10 times after closing; A stage of opening the switch after shaking; a stage of turning over the chicken of the diced chicken after opening; a stage of re-closing the plurality of receiving grooves by an opening and closing part combined with the tray after turning over, and And a step of shaking the tray 10 times again after closing again.
  6. 6. The method for producing a fried chicken with buckwheat of claim 5, wherein, In the step of putting the fried food in the plurality of receiving grooves formed on the tray, in order to color the fried clothes, the step of adding 5 to 10 weight of chilli powder is included.
  7. 7. The method for producing a fried chicken with buckwheat of claim 5, wherein, The plurality of receiving grooves are provided with elastic members on the inner and outer side surfaces thereof in order to avoid the occurrence of vibration dampers.
  8. 8. The method for producing a buckwheat fried chicken according to claim 7, wherein the elastic member is rubber or silicon phosphorus.
  9. 9. The method for producing a fried chicken with buckwheat according to claim 1, wherein, The mixed seasoning is mixed with wheat rice flour, glutinous rice flour and honey.
  10. 10. The method for producing a fried chicken with buckwheat according to claim 1, wherein, The agricultural product processed product is mixed with powders of chickpea, perillae herba, beet, herba Medicaginis, rape, burdock and Cynanchum otophyllum.

Description

Preparation method of fried chicken with buckwheat Technical Field The present invention relates to a method for producing a buckwheat-fried chicken, and more particularly, to a method for producing a buckwheat-fried chicken, which can cook a buckwheat-fried chicken with a buckwheat-mixed sauce, which has excellent effects of preventing obesity and promoting digestion, and which is excellent in flavor and taste. Background Generally, fried chicken is a food obtained by mixing fried flour, various seasonings, and a cake with water and frying the mixture in a poultry food material called chicken. Fried chicken is a food obtained by frying a dough composed of fried flour, flour and other carbohydrates and salt and a oil containing a large amount of unsaturated fatty acids, and therefore has a high heat. The heat quantity is 530kcal based on 200 g of primary fried chicken, is 1.76 times of that of 200 g of one bowl of cooked rice based on 300kcal, and is a huge heat wave. It should be noted that the fried chicken is called "fried chicken beer" and tends to be eaten with beer, and is often eaten late at night, as described above, and the high-calorie fried chicken has a very adverse effect on national health. Prior art literature Patent literature Patent document 1 Japanese registered patent publication No. 10-1859554 (buckwheat chicken nuggets and method for producing the same) Disclosure of Invention Problems to be solved by the invention The invention aims to solve the problems, and aims to provide a preparation method of the buckwheat fried chicken, which can prevent obesity, promote digestion and cook the buckwheat fried chicken with good flavor and taste. The problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by a person of ordinary skill in the art from the following description. Means for solving the problems In order to solve the problems, the method for preparing the fried chicken with buckwheat according to the present invention comprises a first step of dipping the chicken cut into a certain size and processed in a impurity removing sauce to remove the impurity, a2 nd stage of scalding the chicken with impurity removing in boiling water 1 to 3 times, a 3 rd stage of removing the moisture of the chicken which is scalded, a fourth stage of coating the chicken with a coating removing moisture, a fifth step of frying the fried chicken with oil at 170 degrees for 7 minutes, wherein the step of adding the buckwheat mixed sauce to the fried chicken comprises a 6 th step of crushing the fried buckwheat with a crusher, wherein for 100 parts by weight of the crushed buckwheat, 100 parts by weight of water, 10 to 20 parts by weight of syrup, 5 to 10 parts by weight of tomato sauce, 10 parts by weight of chilli sauce, 10 parts by weight of mixed seasoning, 3 to 5 parts by weight of fragrant rice oil, 5 parts by weight of corn oil, 10 parts by weight to 10 parts by weight of tomato sauce, onion to 2 parts by weight, 1 part by weight to 2 parts by weight of soy sauce, and 2 parts by weight to 2 parts by weight of soy sauce. 1 part by weight of mixed curry, 0.5 part by weight of L-sodium glutamate, 0.5 part by weight of farm product processed products, 0.5 part by weight of ginger and 0.3 part by weight of red pepper extracted pigment. In the chicken in which the buckwheat mixed sauce is mixed, a seventh stage of dipping rice crust powder may be included. The impurity-removing sauce comprises, by weight, 20-30 parts of natural sulfur, 20 parts of radish juice, 1-10 parts of acetic acid, 20 parts of soybean paste, 10 parts of fig powder and 5-20 parts of distilled liquor for 100 parts of water. The fried chicken is taken by taking 700 g of chicken as a reference, and 40 g of buckwheat flour, 40 g of flour, 30 g of starch, 40 g of fried flour and 40 g of pumpkin leaf powder can be mixed. The fourth stage is a stage of placing fried food in a plurality of containing grooves formed on a tray, a stage of placing diced chicken in the plurality of containing grooves, a stage of closing the plurality of containing grooves by a switch combined with the tray, a stage of shaking the tray 10 times after closing, a stage of opening the switch after shaking, a step of turning over the diced chicken after opening, a step of re-closing the plurality of containing grooves by an opening and closing part combined with the tray after turning over, and a step of shaking the tray 10 times again after re-closing. The step of placing the fried laundry in the plurality of receiving slots formed in the tray may include the step of coloring the fried laundry, adding 5 to 10 weight pepper powder. The plurality of accommodating grooves can be used for accommodating elastic members at the inner side and the outer side so as to avoid generating a vibration damper. The elastic member may be rubber or silicon. The mixed seasoning can be prepared