CN100584216C - Aroma bird food and manufacture craft thereof - Google Patents

Aroma bird food and manufacture craft thereof Download PDF

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Publication number
CN100584216C
CN100584216C CN200410036249A CN200410036249A CN100584216C CN 100584216 C CN100584216 C CN 100584216C CN 200410036249 A CN200410036249 A CN 200410036249A CN 200410036249 A CN200410036249 A CN 200410036249A CN 100584216 C CN100584216 C CN 100584216C
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China
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parts
whole
grams
spice
aroma
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Expired - Fee Related
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CN200410036249A
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CN1771841A (en
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邱洪志
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邱洪志
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Priority to CN200410036249A priority Critical patent/CN100584216C/en
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Abstract

Aroma bird food and manufacture craft thereof, with through slaughtering, unhairing, the internal organ that cut open the chest, the bird of rinsing well be major ingredient, is aided with spice, through major ingredient preparation, spice prepare, pickle, baking processes.Have that aroma overflows, the crisp meat of skin is tender, the characteristics of slightly sour-sweet flavor, outward appearance is purplish red, and is elegant in appearance, and special taste meets the traditional edible and aesthetic habit of people.

Description

Aroma bird food and manufacture craft thereof
[technical field]
The present invention relates to a kind of cooked meat product, belong to particularly that a kind of what have flavour is the aroma bird food and the manufacture craft thereof of primary raw material with chicken, duck, carnivorous dove.
[background technology]
Along with the raising day by day of people's living standard, also more and more higher for the requirement of diet, from satisfying of pursuit amount carry out the transition to gradually the higher quality of pursuit and better, abundanter taste.Particularly bird food as the chief component of carnivorous kind, the product of many emerging tastes occurred in recent years in market, but because of its profile, mouthfeel and far apart with people's traditional diet, still can not fully satisfy the demands of consumers.
[summary of the invention]
Purpose of the present invention promptly is to provide a kind of novel aroma bird food and manufacture craft thereof, and reaching special taste, good looking appearance meets the purpose of the edible and aesthetic habit of people more.
Aroma bird food disclosed in this invention, with through slaughtering, unhairing, the internal organ that cut open the chest, the bird of rinsing well be major ingredient, is aided with spice, through pickling, baking processes, it is characterized in that, be meant as the so-called bird of major ingredient and take whole chicken or whole duck or whole carnivorous dove; So-called spice comprises liquor, hoisin sauce, rod chilli, peanut butter, sesame paste, bright red Zhejiang vinegar, jam, vegetable juice, ginger, garlic, husky ginger powder, five-spice powder, Chinese prickly ash, curry powder and salt.
The manufacture craft of aroma bird food disclosed in this invention is characterized in that, may further comprise the steps:
Step 1, major ingredient preparation: take through slaughtering, 40~60 parts of the whole chicken of unhairing, the internal organ that cut open the chest or whole duck or whole carnivorous doves (by weight, down with), rinse well standby;
Step 2, spice preparation: get 0.5~1 part of 3~6 parts of liquor, 4~6 parts of hoisin sauces, 2~4 parts of rod chillis, 3~5 parts of peanut butter, 3~5 parts in sesame paste, 2~4 parts of bright red Zhejiang vinegar parts, 1~2 part in jam, 10~12 parts of vegetable juice, 1~2 part of ginger, 2~3 parts of garlics, 2~3 parts in husky ginger powder, 2~3 parts of five-spice powders, 0.5~1 part in Chinese prickly ash, 1~2 part of curry powder and salt, stir into a paste, standby;
Step 3 is pickled: the whole fowl that step 1 obtains is put into the spice that step 2 makes, pickled 20~30 hours in temperature is 4 ℃~-5 ℃ refrigerating box;
Step 4, hot water waters pouring: will take out through the whole fowl that step 3 is pickled, and rinse well, the hot water with boiling waters pouring 20~30 times again;
Step 5 is hung crackling water: will hang into crackling water through the whole fowl that step 4 hot water waters pouring, and dry;
Step 6, baking: will use charcoal fire baking 40~60 minutes through the whole fowl that step 5 makes, take out, putting into micro-wave oven heated 5~10 minutes, put into baking box again, baking is 15~25 minutes under 160 ℃~180 ℃ temperature, uses 120 ℃~150 ℃ temperature again instead and continues baking 15~20 minutes, promptly obtains aroma bird food disclosed in this invention;
Step 7, edible or packing: the aroma bird food through step 6 makes, sprinkle system with 150 ℃~180 ℃ deep fats, make it crisp, the glow of skin, i.e. edible; Perhaps, the aroma bird food that will make through step 6 carries out vacuum packaging after the cooling.
Aroma bird food disclosed in this invention has that aroma overflows, the crisp meat of skin is tender, the characteristics of slightly sour-sweet flavor, and outward appearance is purplish red, and is elegant in appearance, and special taste has reached the effect that meets the traditional edible and aesthetic habit of people.
[specific embodiment]
Below further disclosed specific embodiments of the invention, be major ingredient with whole chicken, also can utilize whole duck or whole 's carnivorous dove to be major ingredient, its manufacture craft, prescription and effect are the same, so do not do repeat specification.
Take through slaughtering, 4 of the whole chickens of unhairing, the internal organ that cut open the chest, every heavy 1000~1500 grams are advisable, it is standby to rinse the back well.
Get liquor 400 grams, hoisin sauce 400 grams, rod chilli 200 grams, peanut butter 350 grams, sesame paste 350 grams, bright red Zhejiang vinegar part 300 grams, jam 150 grams, vegetable juice 1000 grams, ginger 150 grams, garlic 200 grams, husky ginger powder 200 grams, five-spice powder 200 grams, Chinese prickly ash 100 grams, curry powder 200 grams and salt 100 grams sold on the market, stir into a paste, promptly obtain flavoring 4000 grams.
Wherein, so-called vegetable juice is to utilize onion 400 gram, caraway 200 grams, tomato 100 grams, carrot 100 grams, celery 100 grams, blue or green hot red pepper 100 grams, after the rubbing juice and broken end is mixed.
The material composition of above-mentioned flavoring and vegetable juice and ratio can suitably increase and decrease according to different taste hobbies, can not influence the general effect of product of the present invention.
Whole chicken is put into above-mentioned spice, take out for after pickling 20 hours in-3 ℃ the refrigerating box in temperature, rinse well, with the hot water of boiling water drench 30 times after, hang crackling water, naturally dry, put into charcoal formula roast duck and hang stove,, take out with charcoal fire baking 45 minutes, put into micro-wave oven heating 8 minutes again, put into baking box then, adjust the temperature to 180 ℃, baking 25 minutes, use 120 ℃ of temperature again instead and continue baking 15 minutes, promptly obtain a kind of of aroma bird food disclosed in this invention---Spicy chicken with wine.
So-called crackling water utilizes light-coloured vinegar 500 grams, bright red Zhejiang vinegar 500 grams, maltose 300 grams, food starch 10 grams, bent wine 50 grams and a little haematochrome to mix.Because of it is culinary art professional domain a kind of raw material commonly used, so do not do too much explanation.
The Spicy chicken with wine that makes through said process, before edible, the most handy 150 ℃~180 ℃ deep fat sprinkles system one time, changes cutter then and serves, and can obtain that skin is crisp, the effect of glow.For ease of storing, transport and selling in batches, the Spicy chicken with wine through said process makes also can carry out vacuum packaging after cooling.About vacuum-packed correlation technique, belong to public prior art, so do not do too much explanation.Through vacuum-packed product of the present invention, before edible, the most handy micro-wave oven is heated to proper temperature, or sprinkles system one time with 150 ℃~180 ℃ deep fat, changes cutter then and serves, and taste is better.

Claims (2)

1, a kind of aroma bird food, with through slaughtering, unhairing, the internal organ that cut open the chest, the bird of rinsing well be major ingredient, be aided with spice, process through specific manufacture craft, be meant as the so-called bird of major ingredient and take whole chicken or whole duck or whole carnivorous dove; It is characterized in that described spice comprises liquor, hoisin sauce, rod chilli, peanut butter, sesame paste, bright red Zhejiang vinegar, jam, vegetable juice, ginger, garlic, husky ginger powder, five-spice powder, Chinese prickly ash, curry powder and salt;
Described specific manufacture craft may further comprise the steps:
Step 1, major ingredient preparation: take through slaughtering, 40~60 parts of the whole chicken of unhairing, the internal organ that cut open the chest or whole duck or whole carnivorous doves (by weight, down with), rinse well standby;
Step 2, spice preparation: get 0.5~1 part of 3~6 parts of liquor, 4~6 parts of hoisin sauces, 2~4 parts of rod chillis, 3~5 parts of peanut butter, 3~5 parts in sesame paste, 2~4 parts of bright red Zhejiang vinegar, 1~2 part in jam, 10~12 parts of vegetable juice, 1~2 part of ginger, 2~3 parts of garlics, 2~3 parts in husky ginger powder, 2~3 parts of five-spice powders, 0.5~1 part in Chinese prickly ash, 1~2 part of curry powder and salt, stir into a paste, standby;
Step 3 is pickled: the whole fowl that step 1 obtains is put into the spice that step 2 makes, pickled 20~30 hours in temperature is 4 ℃~-5 ℃ refrigerating box;
Step 4, hot water waters pouring: will take out through the whole fowl that step 3 is pickled, and rinse well, the hot water with boiling waters pouring 20~30 times again;
Step 5 is hung crackling water: will hang into crackling water through the whole fowl that step 4 hot water waters pouring, and dry;
Step 6, baking: will use charcoal fire baking 40~60 minutes through the whole fowl that step 5 makes, and take out, putting into micro-wave oven heated 5~10 minutes, put into baking box again, baking is 15~25 minutes under 160 ℃~180 ℃ temperature, uses 120 ℃~150 ℃ temperature again instead and continues baking 15~20 minutes;
Step 7, edible or packing: the aroma bird food through step 6 makes, sprinkle system with 150 ℃~180 ℃ deep fats, make it crisp, the glow of skin, with edible; Perhaps, the aroma bird food that will make through step 6 carries out vacuum packaging after the cooling.
2, aroma bird food according to claim 1, its feature also is, described vegetable juice is to utilize onion 400 gram, caraway 200 grams, tomato 100 grams, carrot 100 grams, celery 100 grams, blue or green hot red pepper 100 grams, after the rubbing juice and broken end is mixed.
CN200410036249A 2004-11-08 2004-11-08 Aroma bird food and manufacture craft thereof Expired - Fee Related CN100584216C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN200410036249A CN100584216C (en) 2004-11-08 2004-11-08 Aroma bird food and manufacture craft thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN200410036249A CN100584216C (en) 2004-11-08 2004-11-08 Aroma bird food and manufacture craft thereof

Publications (2)

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CN1771841A CN1771841A (en) 2006-05-17
CN100584216C true CN100584216C (en) 2010-01-27

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Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669707A (en) * 2012-05-25 2012-09-19 马胜清 Young pigeon meat with bouquet
CN102771817B (en) * 2012-08-06 2014-07-02 华中农业大学 Sweet and sour duck meat product and method for processing same
CN107581515A (en) * 2017-11-03 2018-01-16 安徽康乐泰农业科技有限公司 A kind of processing method of microbial fermentation pressed salted duck

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