| 摘要 |
Provided is a method for producing instant food using boneless chicken hocks and jorangyi rice cake, wherein the food has no characteristic smell of chicken, is hot to the taste, reduces the cooking time, and is easily cooked irrespective of time and place. The method for producing instant food using boneless chicken hocks and jorangyi rice cake comprises the steps of: putting washed boneless chicken hocks into a pressure cooker together with laurel leaves and a garlic or a Welsh onion, heating the materials at about 150-200‹C to remove unnecessary fat and a characteristic smell from chicken, and mixing 10-25 parts by weight of jorangyi rice cake(or quail eggs), 7-15 parts by weight of starch syrup, 5-15 parts by weight of hot pepper powder, 2-6 parts by weight of spices for charcoal fire, 1-2 parts by weight of sugar, 0.5-2 parts by weight of chopped onion, and 1-3 parts by weight of chopped ginger to prepare a first spicy red sauce; marinating the steamed chicken in the first spicy red sauce to broil the marinated chicken over a brazier; mixing the broiled chicken with the first spicy red sauce again; and vacuum-packing the obtained food. |
