CN101233932B - Method for preparing 'xinchaozixiang' chicken - Google Patents
Method for preparing 'xinchaozixiang' chicken Download PDFInfo
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- CN101233932B CN101233932B CN2007100030863A CN200710003086A CN101233932B CN 101233932 B CN101233932 B CN 101233932B CN 2007100030863 A CN2007100030863 A CN 2007100030863A CN 200710003086 A CN200710003086 A CN 200710003086A CN 101233932 B CN101233932 B CN 101233932B
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- fragrant
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention aims at disclosing a preparation method of a fashion purple chicken which is not only characterized by fresh, tender and smooth Chaozhou-Shantou meat or fowl stewed with soy sauce as well as strained before serving but also fragrant, crisp modern roast food and so on; furthermore, high nutrition is reserved. The preparation method of the fashion purple chicken comprises: preparation of brine, bittern procedures of the fashion purple chicken and baking procedures of the fashion purple chicken. The fashion purple chicken is not only characterized by fresh, tender and smooth Chaozhou-Shantou meat or fowl stewed with soy sauce as well as strained before serving but also fragrant, crisp modern roast food and so on; besides, the fashion purple chicken has high nutrition value, thus having effects of strengthening tendons and bones, nourishing and improving appetite, and so on. At present, people pay more and more attention to the effects of food to human bodies when concerning the tastes of the food. The fashion purple chicken, an ideal dish for people in daily life, improves the preparation technique of chicken in view of health care and then a health care type fashion purple chicken is recommended.
Description
Technical field:
The invention belongs to food-processing method, the purple fragrant process for making chicken of the aquatic foods of particularly a kind of existing Chaozhou-Shantou region pot-stewed fowl, tender, the sliding perfume (or spice) that modern barbecue arranged again, characteristics such as crisp.
Technical background:
No matter it is poor from ancient times to the present to be that the emperor drives, still civilian has only the dish of single entry, single on the dining table, as: steam, boil, halogen, stewed, bake etc.The pot-stewed fowl taste of traditional Chinese medicine is too dense, too greasy.Next is the barbecue dish, and food is roasting to ripe from giving birth to, water loss, and nutrition leak, skin is crisp but meat does not have fresh and sweet the flavor
Summary of the invention:
Purpose of the present invention discloses the preparation method of the fragrant chicken of a kind of modish purple, the aquatic foods of its existing Chaozhou-Shantou region pot-stewed fowl, tender, sliding.The perfume (or spice) of modern barbecue, characteristics such as crisp are arranged again.And keep very high nutritive value.
The preparation method of the fragrant chicken of modish purple comprises the steps:
A, bittern are made: with spices anise, fennel, cassia bark, fennel seeds, nutmeg, each 35-45 gram of tsaoko, Chinese prickly ash, galangal, cloves, black pepper, each 18-25 of the root of Dahurain angelica restrain the gauze bag of packing into, tightening sack input 5000 grams upward boils with fast fire in the soup, superfine light soy sauce 800-1100 gram, rock sugar 480-520 gram, refined salt 140-160 gram, peanut ready-mixed oil 140-160 gram, chickens' extract 28-32 gram, chicken fat 90-120 gram boiled 15-20 minute again, change smothered with 25-30 minute and boil to thick gravy purpling look, fragrance appear purple fragrant bittern;
B, the fragrant chicken stew in soy sauce of modish purple operation: will slaughter cleanly, and remove internal organ, and after the tame chicken of drying moisture is put into aforementioned bittern and boils with fast fire, change slow fire halogen after 15-20 minute, and pull out and dry moisture, and dry up bittern on the cock skin with fan again;
C, the fragrant chicken baking of modish purple operation: the chicken that dries up smears with post and waits sauce 15-20 gram, peanut oil 55-70 gram, hoisin sauce 23-27 gram, ginger mud 9-11 gram, white sugar 24-26 gram, the roasting sauce that monosodium glutamate 18-22 gram is modulated into; Coat caraway 19-21 gram, carrot fourth 30-40 gram, garlic solvent 18-40 and restrain material.Put into micro-wave oven, transfer the highest firepower, took out in roasting 2-3 minute; Sprinkling sesame oil 9-11 gram, cumin powder 5-10 gram, eight delicacies material 4-7 gram material gets final product.
Dry the live chickens of moisture, it is ripe to change slow fire halogen after boiling through bittern fast fire, and the medicinal ingredient in can more suction bittern keeps the nutritional labeling of chicken and Chinese medicine.Make more tasty and more refreshing, the crisp cunning of cock skin simultaneously.Dry up the ripe chicken of moisture, smear roasting sauce, can make chicken fresher and tenderer.Coat roasting sauce and coat caraway gram, carrot Dinke, garlic solvent material, can suck the natural fragrance in the vegetables.Whole chicken looked good, smell good and taste good, allow the people have a very good appetite.The aquatic foods of the existing Chaozhou-Shantou region of the fragrant chicken of modish purple pot-stewed fowl, tender, sliding.The perfume (or spice) of modern barbecue, characteristics such as crisp are arranged again.The fragrant chicken of modish purple has very high nutritive value, the normal effects such as strengthening muscles and bones, nourish appetizing that eats.People more and more are concerned about the influence of food to health when paying close attention to taste now, and the fragrant chicken of modish purple is to improve the manufacture craft of chicken from the angle that keeps healthy, and then release the fragrant chicken of modish purple of health.It is the desirable delicacies in people's daily life.
The specific embodiment:
The preparation method of the fragrant chicken of modish purple comprises the steps:
A, bittern are made: with spices anise, fennel, cassia bark, fennel seeds, nutmeg, each 30 gram of tsaoko, Chinese prickly ash, galangal, cloves, black pepper, the root of Dahurain angelica respectively 20 restrain the gauze bag of packing into, tighten sack input 5000 grams and upward boil with fast fire in the soup, superfine light soy sauce 1000 grams, rock sugar 500 grams, refined salt 150 grams, peanut ready-mixed oil 150 grams, chickens' extract 30 grams, chicken fat 100 grams boiled 15 minutes again, change smothered with and boiled in 25 minutes to thick gravy purpling look, fragrance appear purple fragrant bittern;
B, the fragrant chicken stew in soy sauce of modish purple operation: will slaughter cleanly, and remove internal organ, and after the tame chicken of drying moisture is put into aforementioned bittern and boils with fast fire, change slow fire halogen after 15 minutes, and pull out and dry moisture, and dry up bittern on the cock skin with fan again;
C, the fragrant chicken baking of modish purple operation: the chicken that dries up smears with post and waits sauce 15 grams, peanut oil 60 grams, hoisin sauce 25 grams, ginger mud 10 grams, white sugar 25 grams, the roasting sauce that monosodium glutamate 20 grams are modulated into; Coat caraway 20 grams, carrot fourth 35 grams, garlic solvent 30 gram materials.Put into micro-wave oven, transfer the highest firepower, took out in roasting 2-3 minute, sprinkle sesame oil 10 grams, cumin powder 5 grams, eight delicacies material 5 gram materials and get final product.
Claims (1)
1. the preparation method of the fragrant chicken of modish purple is characterized in that comprising the steps:
A, bittern are made: with spices anise, fennel, cassia bark, fennel seeds, nutmeg, each 35-45 gram of tsaoko, Chinese prickly ash, galangal, cloves, black pepper, each 18-25 of the root of Dahurain angelica restrain the gauze bag of packing into, tightening sack input 5000 grams upward boils with fast fire in the soup, add superfine light soy sauce 800-1100 gram, rock sugar 480-520 gram, refined salt 140-160 gram, peanut ready-mixed oil 140-160 gram, chickens' extract 28-32 gram, chicken fat 90-120 gram boiled 15-20 minute again, change smothered with 25-30 minute and boil to thick gravy purpling look, fragrance appear purple fragrant bittern;
B, the fragrant chicken stew in soy sauce of modish purple operation: will slaughter cleanly, and remove internal organ, and after the tame chicken of drying moisture is put into aforementioned bittern and boils with fast fire, change slow fire halogen after 15-20 minute, and pull out and dry moisture, and dry up bittern on the cock skin with fan again;
C, the fragrant chicken baking of modish purple operation: the chicken that dries up smears with post and waits sauce 15-20 gram, peanut oil 55-70 gram, hoisin sauce 23-27 gram, ginger mud 9-11 gram, white sugar 24-26 gram, the roasting sauce that monosodium glutamate 18-22 gram is modulated into; Coat caraway 19-21 gram, carrot fourth 30-40 gram, garlic solvent 18-40 and restrain material, put into micro-wave oven, transfer the highest firepower, taking-up in roasting 2-3 minute; Sprinkle sesame oil 9-11 gram, cumin powder 5-10 gram, eight delicacies material 4-7 and restrain material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100030863A CN101233932B (en) | 2007-02-02 | 2007-02-02 | Method for preparing 'xinchaozixiang' chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100030863A CN101233932B (en) | 2007-02-02 | 2007-02-02 | Method for preparing 'xinchaozixiang' chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101233932A CN101233932A (en) | 2008-08-06 |
| CN101233932B true CN101233932B (en) | 2011-12-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100030863A Expired - Fee Related CN101233932B (en) | 2007-02-02 | 2007-02-02 | Method for preparing 'xinchaozixiang' chicken |
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| CN (1) | CN101233932B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433338B (en) * | 2008-09-26 | 2012-08-01 | 李学习 | Method for making hand-torn chicken with chili sauce |
| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Whole pot-stewed chicken and preparation method thereof |
| CN103404895A (en) * | 2013-08-22 | 2013-11-27 | 鹤壁市永达食品有限公司 | Method for making lotus nine-steamed chicken |
| CN106616461A (en) * | 2016-12-26 | 2017-05-10 | 岭南师范学院 | Formula and preparation method of seafood-flavor sauce-braised chickens |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86103995A (en) * | 1986-06-13 | 1988-07-13 | 唐国兴 | The preparation method of a kind of imperial palace roast chicken |
| CN1062271A (en) * | 1990-12-14 | 1992-07-01 | 王智慧 | Making method of flavored turkey |
| CN1104870A (en) * | 1993-11-18 | 1995-07-12 | 夏宝荣 | Recipe for preserved chicken and making method |
-
2007
- 2007-02-02 CN CN2007100030863A patent/CN101233932B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86103995A (en) * | 1986-06-13 | 1988-07-13 | 唐国兴 | The preparation method of a kind of imperial palace roast chicken |
| CN1062271A (en) * | 1990-12-14 | 1992-07-01 | 王智慧 | Making method of flavored turkey |
| CN1104870A (en) * | 1993-11-18 | 1995-07-12 | 夏宝荣 | Recipe for preserved chicken and making method |
Non-Patent Citations (1)
| Title |
|---|
| 陈丽.美味电烤鸡是怎样出炉的.《农产品加工》.2006,(第2期),37页左栏1 工艺流程及（6）制卤. * |
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| CN101233932A (en) | 2008-08-06 |
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Granted publication date: 20111228 Termination date: 20140202 |