CN101011159A - Savoury and crisp chicken processing method - Google Patents
Savoury and crisp chicken processing method Download PDFInfo
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- CN101011159A CN101011159A CNA2007100614982A CN200710061498A CN101011159A CN 101011159 A CN101011159 A CN 101011159A CN A2007100614982 A CNA2007100614982 A CN A2007100614982A CN 200710061498 A CN200710061498 A CN 200710061498A CN 101011159 A CN101011159 A CN 101011159A
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Abstract
The invention relates to a method for producing fried crisp chicken, which comprises that 1, pretreating the chicken that killing, washing, cleaning and shaping the chicken, dewatering and frying at 160-200Deg. C in oil until the skin is yellow; 2, preparing 1000 deals of chicken, 1-2 deals of amomum fruit, 4-6 deals of meat top, 3-5 deals of grass top, 4-6 deals of fruit, 2-3 deals of alpinin, 1-2 deals of Cinnamomum cassia, 1-2 deals of dahurian angelica root and 2-3 deals of clove; 3, putting the materials into boiler, adding common salt, honey, sugar, peppertree, star anise, ginger and water, when the water is boiled, adding the fried chicken, boiling for 15-20min. The invention has better taste.
Description
Technical field
The present invention relates to a kind of food, especially a kind of processing method of crispy chicken.
Background technology
The common on the market various roast chickens that process, the local flavor that each tool is different after going through the ups and downs of many decades, has been absorbed in a kind of pattern that follows the beaten track, its odor type tradition, taste is single, the perfume (or spice) that has and not crisp, the shortcake that has and mashed.Application number is vacuum packed fried crisp duck with chilli oil of 96117524.9 and preparation method thereof, its processing technology is duck 4-12 hour after slaughtering with saline sook, form the thick gravy prescription with 14 flavor Chinese medicines such as costus root, anise and carry out stew in soy sauce, carry out seasoning with zanthoxylum powder, chilli powder, five-spice powder, pepper powder, sesame, sesame oil again, its process-cycle is longer, the condiment kind is too much, and main seasoning is not outstanding, can not form peculiar flavour.
Summary of the invention
Purpose of the present invention is exactly in order to overcome the above problems, and a kind of processing method of crispy chicken is provided, and not only bright, tender, crisp, fragrant, the mashed characteristic of the crispy chicken of this method processing is outstanding, and mouthfeel is novel unique.
The present invention includes following procedure of processing: 1. earlier chicken is carried out preliminary treatment, comprise and slaughtering, pluck, cut open the chest, remove internal organ, clean and moulding, drop anhydrates, 160～200 ℃ of oil temperature are fried standby to the appearance golden yellow, 2. prepare major ingredient by following weight proportion: 1000 parts of chickens, fructus amomi 1-2 part, nutmeg 4-6 part, Amomum globosum loureiro 3-5 part, tsaoko 4-6 part, galingal 2-3 part, Chinese cassia tree 1-2 part, root of Dahurain angelica 1-2 part and cloves 2-3 part, 3. the major ingredient for preparing is put into pot, the pot in salt, honey, white sugar, Chinese prickly ash, aniseed, fresh ginger and water are an amount of, treat that water will explode good chicken after boiled and put into, continues boiled big fire afterwards and boil and promptly obtained crispy chicken of the present invention in 15～20 minutes.
As a kind of improvement of the present invention, the essence of fruit flavouring is put into container bottom, with boil pull drain well out to ninety percent ripe crispy chicken after, it is good to put on the steaming tray of said vesse sign indicating number, add the oxidizer essence slow fire that ignites then and smoke, treat that fragrance overflows the crispy chicken that promptly obtain fruit flavouring.
As another kind of improvement the of the present invention; with boil pull out to the crispy chicken of medium well after; auxiliary material is put into chicken tripe thorax; be reentered in the pot; slow fire is to pot start-stop fire; take the dish out of the pot about stewing half an hour, promptly obtain the crispy chicken of nourishing type, chicken and auxiliary material ratio of weight and number are 1000 parts of chickens, Chinese chestnut 20-30 part, longan 10-20 part, date 10-15 part, matrimony vine 10-15 part, lotus seeds 15-20 part and peanut 15-20 part.
The present invention can also adopt another kind of processing method, comprise following procedure of processing: 1. earlier chicken is carried out preliminary treatment, comprise and slaughtering, pluck, cut open the chest, remove internal organ, clean and moulding, drop anhydrates, 2. prepare major ingredient by following weight proportion: 1000 parts of chickens, fructus amomi 1-2 part, nutmeg 4-6 part, Amomum globosum loureiro 3-5 part, tsaoko 4-6 part, galingal 2-3 part, Chinese cassia tree 1-2 part, root of Dahurain angelica 1-2 part and cloves 2-3 part, 3. the major ingredient for preparing is put into pot, the pot in salt, honey, white sugar, Chinese prickly ash, aniseed, fresh ginger and water are an amount of, treat that water after boiled puts into chicken, continue the boiled back of big fire to four, medium rarely pull chicken out the cold of drying in the air, 4. the oil in the Pressure frying-pan is heated to 130～170 ℃, fryer is put in cool chicken hanging with drying in the air, be forced into 0.06～0.08MPa venting, promptly obtain the crisp-fried fried chicken after eight to ten minutes.
Crispy chicken with this method processing are added with multiple condiment, and the drug effect of various compositions is as follows:
Major ingredient: fructus amomi: the promoting the circulation of qi dampness elimination, be amusing and stomach.
Nutmeg: control the insufficiency of both the spleen and the kindey, poor appetite.
Amomum globosum loureiro: warm stomach invigorating the spleen, cold removing in the temperature, promoting qi circulation to remove dampness.
Tsaoko: the pest of dispelling preventing malaria, promoting digestion and removing indigestion.
Galingal: warm stomach looses cold, controls coldness and pain in the epigastrium.
Chinese cassia tree: it is supporing yang to mend fire, warming meridians and promoting circulation of qi.
The root of Dahurain angelica: dispeling the wind, it is wet to loose, the awakening consciousness pain relieving.
Cloves: warm stomach kidney tonifying, it is swollen to control the geomantic omen poison.
Auxiliary material: Chinese chestnut: kidney and spleen invigorating, physique enhancing and bone strengthening, the flat liver of beneficial stomach, it is clearing heat and detoxicating to invigorate blood circulation, and antidiarrheal is controlled and is coughed, soreness and weakness of waist and knees, gastric disorder causing nausea is had loose bowels, and is rich in vitamin C, B, calcium, iron, phosphorus etc.
Longan: bushing spleen, replenishing qi and blood, tranquilizing mind.
Date: tonifying spleen and stomach, nourishing generate fluid, nourishing blood and tranquilization.
Matrimony vine: enriching yin and nourishing kidney, tonifying liver makes eye bright, Yang strengthening and life essence tonifying.
Lotus seeds: reinforcing spleen and kidney, controlling nocturnal emission with astringent drugs nourishes blood.
Peanut: set upright qi-restoratives, clearing ends malaria, nourishes regulating the qi flowing in the channels, moistening lung for removing phlegm, and brain tonic and intelligence development strengthens memory, anti-resisting cancer and senility, softening blood vessel.
Owing to spice in fructus amomi, the nutmeg etc. not only can promote health and cure diseases, and, through scientific compatibility, just can remove the different raw meat of separating as spices, to rectify and have a strong smell except that greasy, flavouring adds suffering, and in the tax flavor was gone into, Appetizing spleen-tonifying whetted the appetite.The crispy chicken of this method processing, bright, tender, crisp, fragrant, mashed characteristic is given prominence to, and meat rots the bone shortcake, gives off a strong fragrance salty comfortable mouth, unique flavor.In addition, the natural fruital of the crispy chicken of fruit flavouring is attacked the people, other tool local flavor; The fragrant one integrated mass of the fragrant meat of the crispy chicken material of nourishing type, nourishing and fit keeping function; Crisp-fried fried chicken process high pressure dispelling abnormal flavor, crisp outside tender inside, delicious bright fragrant, the mouthfeel uniqueness.
Below by embodiment the processing method of crispy chicken of the present invention is described in further detail.
The specific embodiment
Embodiment 1
Slaughter, pluck, cut open the chest, go internal organ, cleaning and moulding, drop anhydrates, and gets and cleans 50 kilograms of the chickens that drop anhydrates, and oil in the pot is heated to 160 ℃, can pull drop out to the appearance golden yellow and deoils chicken is fried.
Get fructus amomi 50 grams, nutmeg 200 grams, Amomum globosum loureiro 150 grams, tsaoko 200 grams, galingal 100 grams, Chinese cassia tree 50 grams, the root of Dahurain angelica 50 grams and cloves 100 grams, put into pot, in the pot with 60 kilograms in salt 1500 gram, honey 450 grams, white sugar 700 grams, Chinese prickly ash 50 grams, aniseed 50 grams, fresh ginger 400 grams and water, treat that water will explode good chicken after boiled and put into, boiled back big fire is boiled and can be obtained crispy chicken of the present invention in 20 minutes.
Embodiment 2
Slaughter, pluck, cut open the chest, go internal organ, cleaning and moulding, drop anhydrates, and gets and cleans 50 kilograms of the chickens that drop anhydrates, and oil in the pot is heated to 170 ℃, pulls drop out to the appearance golden yellow and deoils chicken is fried.
Get fructus amomi 100 grams, nutmeg 300 grams, Amomum globosum loureiro 250 grams, tsaoko 300 grams, galingal 150 grams, Chinese cassia tree 100 grams, the root of Dahurain angelica 100 grams and cloves 150 grams, put into pot, restrain with salt 1700 in the pot, honey 500 grams, white sugar 750 grams, Chinese prickly ash 50 grams, aniseed 50 grams, 65 kilograms in fresh ginger 450 grams and water, treat that water will explode good chicken after boiled and put into, continue to boil after big fire is boiled to ninety percent ripe, after pulling chicken out drain well, it is good to put on the steaming tray of container sign indicating number, with pineapple, apple, banana, the essence of fruit flavourings such as orange is put into container bottom, add the oxidizer essence slow fire that ignites then and smoke, treat that fragrance overflows the crispy chicken that (about 1 minute clock time) promptly obtains fruit flavouring.
Embodiment 3
Slaughter, pluck, cut open the chest, go internal organ, cleaning and moulding, drop anhydrates, and gets and cleans chicken 1000 grams that drop anhydrates, and oil in the pot is heated to 190 ℃, pulls drop out to the appearance golden yellow and deoils chicken is fried.
Get fructus amomi 1 gram; nutmeg 4 grams; Amomum globosum loureiro 3 grams; tsaoko 4 grams; galingal 2 grams; Chinese cassia tree 1 gram; the root of Dahurain angelica 1 gram and cloves 2 grams; put into pot; restrain with salt 30 in the pot; honey 10 grams; white sugar 14 grams; Chinese prickly ash 1 gram; aniseed 1 gram; fresh ginger 8 grams and water 1200 grams; treat that water will explode good chicken after boiled and put into; continue to boil after big fire is boiled pull out to medium well after; with Chinese chestnut 30 grams; longan 20 grams; date 15 grams; matrimony vine 15 grams; lotus seeds 20 grams and peanut 20 grams are put into chicken tripe thorax; again chicken is put into pot; slow fire is to pot start-stop fire; take the dish out of the pot about stewing half an hour, promptly obtain the crispy chicken of nourishing type.
Embodiment 4
Earlier chicken is slaughtered; pluck; cut open the chest; remove internal organ; clean and moulding; drop anhydrates; get and clean 1000 kilograms of the chickens that drop anhydrates; with 1.5 kilograms of fructus amomis; 5 kilograms of nutmegs; 4 kilograms of Amomum globosum loureiros; 5 kilograms of tsaokos; 2 kilograms of galingals; 1.5 kilograms of Chinese cassia trees; 2.5 kilograms of 1.5 kilograms of the roots of Dahurain angelica and cloves; put into pot; the pot in 30 kilograms of salt; 9 kilograms of honey; 14 kilograms of white sugar; 1 kilogram in Chinese prickly ash; 1 kilogram of aniseed; 1200 kilograms in 8 kilograms of fresh gingers and water; treat that water after boiled puts into chicken; cease fire stewing half an hour in the boiled back of big fire; to four; medium rarely pull chicken out the cold of drying in the air; oil in the Pressure frying-pan is heated to 130 ℃; fryer is put in cool chicken hanging with drying in the air; be forced into the 0.08MPa venting, promptly obtain the crisp-fried fried chicken after ten minutes.
Claims (4)
1, a kind of processing method of crispy chicken is characterized in that: comprise following procedure of processing:
1. earlier chicken is carried out preliminary treatment, comprise and slaughter, pluck, cut open the chest, go internal organ, cleaning and moulding, drop anhydrates, and 160～200 ℃ of oil temperature are fried standby to the appearance golden yellow,
2. prepare major ingredient by following weight proportion: 1000 parts of chickens, fructus amomi 1-2 part, nutmeg 4-6 part, Amomum globosum loureiro 3-5 part, tsaoko 4-6 part, galingal 2-3 part, Chinese cassia tree 1-2 part, root of Dahurain angelica 1-2 part and cloves 2-3 part,
3. the major ingredient for preparing is put into pot, an amount of in the pot with salt, honey, white sugar, Chinese prickly ash, aniseed, fresh ginger and water, treat that water will explode good chicken after boiled and put into, continues boiled big fire afterwards and boil and promptly got crispy chicken in 15～20 minutes.
2, the processing method of crispy chicken according to claim 1, it is characterized in that: the essence of fruit flavouring is put into container bottom, with boil pull drain well out to ninety percent ripe described crispy chicken after, it is good to put on the steaming tray of said vesse sign indicating number, add the oxidizer essence slow fire that ignites then and smoke, treat that fragrance overflows the crispy chicken that promptly obtain fruit flavouring.
3, the processing method of crispy chicken according to claim 1; it is characterized in that: will boil pull out to the described crispy chicken of medium well after; auxiliary material is put into chicken tripe thorax; be reentered in the pot; slow fire is to pot start-stop fire; take the dish out of the pot about stewing half an hour, promptly obtain the crispy chicken of nourishing type, chicken and auxiliary material ratio of weight and number are 1000 parts of chickens, Chinese chestnut 20-30 part, longan 10-20 part, date 10-15 part, matrimony vine 10-15 part, lotus seeds 15-20 part and peanut 15-20 part.
4, a kind of processing method of crispy chicken, it is characterized in that: comprise following procedure of processing: 1. earlier chicken is carried out preliminary treatment, comprise and slaughtering, pluck, cut open the chest, remove internal organ, clean and moulding, drop anhydrates, 2. prepare major ingredient by following weight proportion: 1000 parts of chickens, fructus amomi 1-2 part, nutmeg 4-6 part, Amomum globosum loureiro 3-5 part, tsaoko 4-6 part, galingal 2-3 part, Chinese cassia tree 1-2 part, root of Dahurain angelica 1-2 part and cloves 2-3 part, 3. the major ingredient for preparing is put into pot, the pot in salt, honey, white sugar, Chinese prickly ash, aniseed, fresh ginger and water are an amount of, treat that water after boiled puts into chicken, continue the boiled back of big fire to four, medium rarely pull chicken out the cold of drying in the air, 4. the oil in the Pressure frying-pan is heated to 130～170 ℃, fryer is put in cool chicken hanging with drying in the air, be forced into 0.06～0.08MPa venting, promptly obtain the crisp-fried fried chicken after eight to ten minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100614982A CN101011159A (en) | 2007-02-06 | 2007-02-06 | Savoury and crisp chicken processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100614982A CN101011159A (en) | 2007-02-06 | 2007-02-06 | Savoury and crisp chicken processing method |
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| CN101011159A true CN101011159A (en) | 2007-08-08 |
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| CNA2007100614982A Pending CN101011159A (en) | 2007-02-06 | 2007-02-06 | Savoury and crisp chicken processing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404899A (en) * | 2013-08-29 | 2013-11-27 | 河南省淇县永达食业有限公司 | Preparation method of fried spicy chicken |
| CN103564525A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Preparation method of honey-aroma chicken and honey-aroma chicken |
| CN108902768A (en) * | 2018-06-22 | 2018-11-30 | 上海紫燕食品有限公司 | Hundred taste chickens of one kind and its production technology |
| CN110710644A (en) * | 2018-07-12 | 2020-01-21 | 四川省唐鸭儿食品有限公司 | Making method of hand-torn bamboo-flavored duck |
-
2007
- 2007-02-06 CN CNA2007100614982A patent/CN101011159A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404899A (en) * | 2013-08-29 | 2013-11-27 | 河南省淇县永达食业有限公司 | Preparation method of fried spicy chicken |
| CN103564525A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Preparation method of honey-aroma chicken and honey-aroma chicken |
| CN108902768A (en) * | 2018-06-22 | 2018-11-30 | 上海紫燕食品有限公司 | Hundred taste chickens of one kind and its production technology |
| CN110710644A (en) * | 2018-07-12 | 2020-01-21 | 四川省唐鸭儿食品有限公司 | Making method of hand-torn bamboo-flavored duck |
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