CN101433338A - Method for making hand-torn chicken with chili sauce - Google Patents
Method for making hand-torn chicken with chili sauce Download PDFInfo
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- CN101433338A CN101433338A CNA2008101568308A CN200810156830A CN101433338A CN 101433338 A CN101433338 A CN 101433338A CN A2008101568308 A CNA2008101568308 A CN A2008101568308A CN 200810156830 A CN200810156830 A CN 200810156830A CN 101433338 A CN101433338 A CN 101433338A
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Abstract
The invention discloses a method for preparing sliced spiced chicken with chili sauce, which comprises the following steps of preparation of the spiced chicken with the chili sauce and flavoring soup. Firstly, healthy chickens are selected, killed, subjected to removal of haslet, washed to be clean, placed into soup which is added with ginger, angelica dahurica, Changbai ginseng and salt, and cooked for 40 to 60 minutes on small fire until boiled up, the cooked sliced spiced chickens with the chili sauce are taken out from the soup, and every 30 chickens are placed into 40 to 60 kilos of soup; and secondly, preparation of the flavoring soup, that is, various prepared flavoring substances are cooked for 1.5 to 2 hours on small fire until boiled up, 1.5 to 2 kilos of flavoring soup is matched with each sliced spiced chicken with the chili sauce, and newly proper amount of chopped scallion and chopped garlic are added into the flavoring soup. The preparation technique is stable and easy to master and control; and the sliced spiced chicken with the chili sauce can be produced in large scale, does not contain any additive, is nonhazardous to the human body, has soft, tender and boiled meat, strong flavor, suitable taste, unique flavor, contains high protein and low fat, invigorates the spleen and stimulates the appetite, has rich nutrition, and is nourishing and health-care.
Description
Technical field:
The invention belongs to the processing method of food, relate in particular to a kind of additive that is not added with victimization body health, the preparation method of delicious hand-torn chicken with chili sauce.
Background technology:
When making chicken, if before with its boiling through fried system technology make easily that chicken surface muscle solidifies, hardening because the oil temperature is higher, lose nutritional labeling and the nutrition taste of chicken.And so that chicken is boiled with meat mashedly easily, simultaneously, the ripe chicken amount of losing scores is few to proper time of chicken processing adding nitre.But long-term edible nitre especially injures one's stomach and enteron aisle to the toxic effect of human body.In addition, in cooking technology, add food ingredient and mostly be spice, have only seasoning function, do not increase flavor and dietotherapy and augment usefulness.
Summary of the invention:
The object of the invention is exactly in order to remedy the defective of prior art, and a kind of simple, preparation method of making things convenient for hand-torn chicken with chili sauce is provided.。
The present invention is achieved by the following technical solutions:
The present invention is a kind of preparation method of hand-torn chicken with chili sauce, includes the making of Spiced chicken with chili sauce and soup spice, it is characterized in that:
(1), the making of Spiced chicken with chili sauce: the healthy chicken after selecting for use and slaughter the internal organ haslet, cleaning, put in the soup that is added with ginger, the root of Dahurain angelica, long ginseng, salt in vain, little fire boiled 40-60 minute, per 30 chickens are put into 80-120 jin soup; Described soup is prepared in following ratio: put into root of Dahurain angelica 10-15 gram in every 80-120 jin water, ginger 1.5-2 jin, long white ginseng 80-100 gram, salt 250-300 gram;
(2), from soup, pull the Spiced chicken with chili sauce that boils out;
(3), the preparation of soup spice: in per 100 jin of water, add red sharp green pepper 1-1.2 jin, fructus zanthoxyli 1-1.2 jin, white sugar 100-150 gram, monosodium glutamate 200-250 gram, anistree 80-100 gram, cassia bark 80-100 gram, cloves 15-20 gram, cardamom 15-20 gram, Chinese toon leaf 10-15 gram, galingal 80-100 gram, little fire boiled 1.5-2 hour;
(4), each Spiced chicken with chili sauce collocation soup spice 3-4 jin, and it is an amount of to add green onion, the garlic newly cut in the condiment soup stock.
The preparation method of described a kind of hand-torn chicken with chili sauce includes the making of Spiced chicken with chili sauce and soup spice, it is characterized in that:
(1), the making of Spiced chicken with chili sauce: the healthy chicken after selecting for use and slaughter the internal organ haslet, cleaning, put in the soup that is added with ginger, the root of Dahurain angelica, long ginseng, salt in vain, little fire boiled 40-100 minute, per 30 chickens are put into 80-120 jin soup; Described soup is prepared in following ratio: put into root of Dahurain angelica 10-15 gram in every 80-120 jin water, ginger 1.5-2 jin, long white ginseng 80-100 gram, salt 250-300 gram;
(2), from soup, pull the green pepper pockmarks chicken of boiling out;
(3), the preparation of soup spice: in per 100 jin of water, add 1.2 jin of red sharp greens pepper, 1.2 jin of fructus zanthoxylis, white sugar 150 grams, monosodium glutamate 250 grams, anistree 100 grams, cassia bark 100 grams, cloves 20 grams, cardamom 20 grams, Chinese toon leaf 15 grams, galingal 100 grams, little fire boiled 1.5-2 hour;
(4), each Spiced chicken with chili sauce collocation soup spice 3-4 jin, and it is an amount of to add green onion, the garlic newly cut in the condiment soup stock.
Advantage of the present invention is:
Stable processing technique of the present invention is grasped easily and is controlled, and can produce in a large number, does not add any additives, to the human body nonhazardous, soft tender ripe mashed, the gas of meat aromatic strongly fragrant, the degree of saltiness suitable, unique flavor, meat contains high protein, low fat, spleen benefiting and stimulating the appetite, and is nutritious, tonic.
The specific embodiment:
A kind of preparation method of hand-torn chicken with chili sauce includes the making of Spiced chicken with chili sauce and soup spice.At first be the making of Spiced chicken with chili sauce: the healthy chicken after selecting for use and slaughter the internal organ haslet, cleaning, to put in the soup that is added with ginger, the root of Dahurain angelica, long ginseng, salt in vain, little fire boiled 40-60 minute, and per 30 chickens are put into 80-120 jin soup.Described soup is prepared in following ratio: put into root of Dahurain angelica 10-15 gram in every 80-120 jin water, ginger 1.5-2 jin, long white ginseng 80-100 gram, salt 250-300 gram; Afterwards, from soup, pull the green pepper pockmarks chicken of boiling out, carry out the preparation of soup spice again: in per 100 jin of water, add red sharp green pepper 1-1.2 jin, fructus zanthoxyli 1-1.2 jin, white sugar 100-150 gram, monosodium glutamate 200-250 gram, anistree 80-100 gram, cassia bark 80-100 gram, cloves 15-20 gram, cardamom 15-20 gram, Chinese toon leaf 10-15 gram, galingal 80-100 gram, little fire boiled 1.5-2 hour; Each Spiced chicken with chili sauce collocation soup spice 3-4 jin, and it is an amount of to add green onion, the garlic newly cut in the condiment soup stock.
The optimum of soup spice is formulated as: in per 100 jin of water, add 1.2 jin of red sharp greens pepper, 1.2 jin of fructus zanthoxylis, white sugar 150 grams, monosodium glutamate 250 grams, anistree 100 grams, cassia bark 100 grams, cloves 20 grams, cardamom 20 grams, Chinese toon leaf 15 grams, galingal 100 grams, little fire boiled 1.5-2 hour.
Claims (2)
1, a kind of preparation method of hand-torn chicken with chili sauce includes the making of Spiced chicken with chili sauce and soup spice, it is characterized in that:
(1), the making of Spiced chicken with chili sauce: the healthy chicken after selecting for use and slaughter the internal organ haslet, cleaning, put in the soup that is added with ginger, the root of Dahurain angelica, long ginseng, salt in vain, little fire boiled 40-60 minute, per 30 chickens are put into 80-120 jin soup; Described soup is prepared in following ratio: put into root of Dahurain angelica 10-15 gram in every 80-120 jin water, ginger 1.5-2 jin, long white ginseng 80-100 gram, salt 250-300 gram;
(2), from soup, pull the Spiced chicken with chili sauce that boils out;
(3), the preparation of soup spice: in per 100 jin of water, add red sharp green pepper 1-1.2 jin, fructus zanthoxyli 1-1.2 jin, white sugar 100-150 gram, monosodium glutamate 200-250 gram, anistree 80-100 gram, cassia bark 80-100 gram, cloves 15-20 gram, cardamom 15-20 gram, Chinese toon leaf 10-15 gram, galingal 80-100 gram, little fire boiled 1.5-2 hour;
(4), each Spiced chicken with chili sauce collocation soup spice 3-4 jin, and it is an amount of to add green onion, the garlic newly cut in the condiment soup stock.
2, the preparation method of a kind of hand-torn chicken with chili sauce according to claim 1 includes the making of Spiced chicken with chili sauce and soup spice, it is characterized in that:
(1), the making of Spiced chicken with chili sauce: the healthy chicken after selecting for use and slaughter the internal organ haslet, cleaning, put in the soup that is added with ginger, the root of Dahurain angelica, long ginseng, salt in vain, little fire boiled 40-100 minute, per 30 chickens are put into 80-120 jin soup; Described soup is prepared in following ratio: put into root of Dahurain angelica 10-15 gram in every 80-120 jin water, ginger 1.5-2 jin, long white ginseng 80-100 gram, salt 250-300 gram;
(2), from soup, pull the green pepper pockmarks chicken of boiling out;
(3), the preparation of soup spice: in per 100 jin of water, add 1.2 jin of red sharp greens pepper, 1.2 jin of fructus zanthoxylis, white sugar 150 grams, monosodium glutamate 250 grams, anistree 100 grams, cassia bark 100 grams, cloves 20 grams, cardamom 20 grams, Chinese toon leaf 15 grams, galingal 100 grams, little fire boiled 1.5-2 hour;
(4), each Spiced chicken with chili sauce collocation soup spice 3-4 jin, and it is an amount of to add green onion, the garlic newly cut in the condiment soup stock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101568308A CN101433338B (en) | 2008-09-26 | 2008-09-26 | Method for making hand-torn chicken with chili sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101568308A CN101433338B (en) | 2008-09-26 | 2008-09-26 | Method for making hand-torn chicken with chili sauce |
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| CN101433338A true CN101433338A (en) | 2009-05-20 |
| CN101433338B CN101433338B (en) | 2012-08-01 |
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| CN2008101568308A Expired - Fee Related CN101433338B (en) | 2008-09-26 | 2008-09-26 | Method for making hand-torn chicken with chili sauce |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429245A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Process for processing shredded chicken |
| CN102754853A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Method for producing spicy hand-shredded chicken |
| CN103549474A (en) * | 2013-10-30 | 2014-02-05 | 四川省石棉县田湾河野生资源开发有限公司 | Medicated shredded chicken and preparation method thereof |
| CN105285878A (en) * | 2015-07-22 | 2016-02-03 | 成都百味坊贸易有限公司 | Seasoning for spiced chicken with chili sauce and production technology of seasoning |
| CN108576667A (en) * | 2018-03-23 | 2018-09-28 | 卓雍皓 | A kind of production method of Spiced chicken with chili sauce |
| CN111972627A (en) * | 2019-05-21 | 2020-11-24 | 魏辅坤 | Making process of spicy chicken |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1250622A (en) * | 1999-09-23 | 2000-04-19 | 张永春 | Method for preparing very hot chafting dish of chicken |
| CN101233932B (en) * | 2007-02-02 | 2011-12-28 | 陈赵明 | Method for preparing 'xinchaozixiang' chicken |
-
2008
- 2008-09-26 CN CN2008101568308A patent/CN101433338B/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429245A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Process for processing shredded chicken |
| CN102429245B (en) * | 2011-10-20 | 2014-01-15 | 重庆鲁渝立强食品有限公司 | Process for processing shredded chicken |
| CN102754853A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Method for producing spicy hand-shredded chicken |
| CN102754853B (en) * | 2012-08-07 | 2013-05-15 | 湖南唐人神肉制品有限公司 | Method for producing spicy hand-shredded chicken |
| CN103549474A (en) * | 2013-10-30 | 2014-02-05 | 四川省石棉县田湾河野生资源开发有限公司 | Medicated shredded chicken and preparation method thereof |
| CN103549474B (en) * | 2013-10-30 | 2015-08-19 | 四川省石棉县田湾河野生资源开发有限公司 | Herbal cuisine hand tears chicken and preparation method thereof |
| CN105285878A (en) * | 2015-07-22 | 2016-02-03 | 成都百味坊贸易有限公司 | Seasoning for spiced chicken with chili sauce and production technology of seasoning |
| CN108576667A (en) * | 2018-03-23 | 2018-09-28 | 卓雍皓 | A kind of production method of Spiced chicken with chili sauce |
| CN111972627A (en) * | 2019-05-21 | 2020-11-24 | 魏辅坤 | Making process of spicy chicken |
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| Publication number | Publication date |
|---|---|
| CN101433338B (en) | 2012-08-01 |
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