CN101536738A - Brittle bone-fried chicken rice - Google Patents
Brittle bone-fried chicken rice Download PDFInfo
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- CN101536738A CN101536738A CN200810084665A CN200810084665A CN101536738A CN 101536738 A CN101536738 A CN 101536738A CN 200810084665 A CN200810084665 A CN 200810084665A CN 200810084665 A CN200810084665 A CN 200810084665A CN 101536738 A CN101536738 A CN 101536738A
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Abstract
The invention discloses brittle bone-fried chicken rice, which comprises the following materials by weight portion: 9 to 11 portions of rice, 4 to 6 portions of cauliflower, 2 to 4 portions of broccoli, 2 to 4 portions of carrot, 1 to 2 portions of salt, 1 to 2 portions of white pepper powder, 2 to 4 portions of edible oil, 7 to 9 portions of concentrated hot and spiced chicken extract, 14 to 16 portions of chicken and 10 to 12 portions of chicken brittle bones. A method for preparing the brittle bone-fried chicken rice comprises the following steps: weighing the rice according to the weight portion, rinsing the rice completely, and adding a proper amount of water into a rice cooker to cook the rice; weighing the cauliflower, the broccoli and the carrot according to the weight portions, placing the cauliflower, the broccoli and the carrot in boiling water for mixing and stir-frying, adding 0.5 to 1 portion of salt, 0.5 to 1 portion of white pepper powder and 1 to 2 portions of edible oil, and uniformly stirring the mixture; weighing the concentrated hot and spiced chicken extract according to the portion, and mixing the concentrated hot and spiced chicken extract with a proper amount of boiling water and uniformly stirring the mixture to obtain the hot and spiced chicken extract; weighing the chicken and the chicken brittle bones according to the portions and making the chicken and the chicken brittle bones into blocks after well frying; and filling the rice, the vegetables, the brittle bones and chicken, and the hot and spiced chicken extract in a bowl for sale.
Description
Technical field
The invention belongs to the video technique field, specifically a kind of full nutrition is set meal efficiently and easily.
Background technology
Along with the quickening of modern people's rhythm of life, variation has taken place in its food and drink custom, and nutrition, more and more people's acceptance of fast food efficiently provide vast market to fast food.But present fast food exists many problems.The technology fried and that bake that adopts as " foreign fast food " is made, and its raw material that adopts is higher fatty acid, high heat mostly, thus people edible after, easily get fat, cause multiple diseases such as hypertension, high fat of blood, coronary heart disease.In Chinese fast food food, mostly exist hypotrophy face, the problem that kind is single at present.These Chinese fast food food are to be raw material with carbohydrate and vegetables basically, lack necessary meat nutrition raw material.As publication number CN1071058 Chinese patent disclosed " cooked rice mixed with dishes as snack ", be that raw material is made with rice and vegetables.
Summary of the invention
The objective of the invention is the quickening according to rhythm of life, variation has taken place in its food and drink custom, and the problem that kind is single is developed nutrition set meal efficiently and easily.
In order to realize the purpose of foregoing invention, the technical solution adopted in the present invention is: brittle bone-fried chicken rice, it is characterized in that being prepared from through following method by following raw material in weight portion, and raw material is:
Rice 9-11 part, cauliflower 4-6 part, west blue flower 2-4 part, carrot 2-4 part, salt 1-2 part, white pepper powder 1-2 part, edible oil 2-4 part, concentrated fragrant chicken with several spices juice 7-9 part, chicken 14-16 part, chicken gristle 10-12 part.
Its preparation method:
1, taking by weighing rice according to the above ratio rinses clean back and adds an amount of water and boil in steam rice cooker.
2, take by weighing cauliflower, Xi Lanhua, carrot according to the above ratio and in boiling water, mix and fry, add salt 0.5-1 part, white pepper powder 0.5-1 part, edible oil 1-2 part, stir.
3, take by weighing according to the above ratio concentrate an amount of boiling water of fragrant chicken with several spices juice allotment stir get final product fragrant chicken with several spices juice.
4, make bulk after taking by weighing chicken, the fried maturation of chicken gristle according to the above ratio.
5, pack into by above-mentioned rice, vegetables, gristle chicken, fragrant chicken with several spices juice and sell in the bowl.
The present invention is the soft delicate fragrance of collection rice, vegetables clear and melodious good to eat, the crisp sliding exquisiteness of gristle chicken, the giving off a strong fragrance perfume (or spice) of fragrant chicken with several spices juice is peppery, overcome in the market the instant food ubiquity and filled out the drawback that flavor is laid particular stress on, with get married spleen flavor of the sense of taste of giving off a strong fragrance delicate fragrance, have repeatedly the edible meaning of not beginning to detest, of a specified duration and pleasure characteristics.The present invention fully according to the food material true qualities, does not add any artificial color on color and luster, student, working clan, solution that the present invention is suitable in the urban population are quick, nutrition, and the early, middle and late meal of health needs.
The specific embodiment
Brittle bone-fried chicken rice is prepared from through following method by following raw material in weight portion, and raw material is:
Rice 9-11 part, cauliflower 4-6 part, west blue flower 2-4 part, carrot 2-4 part, salt 1-2 part, white pepper powder 1-2 part, edible oil 2-4 part, concentrated fragrant chicken with several spices juice 7-9 part, chicken 14-16 part, chicken gristle 10-12 part.
Its preparation method:
1, taking by weighing rice according to the above ratio rinses clean back and adds an amount of water and boil in steam rice cooker.
2, take by weighing cauliflower, Xi Lanhua, carrot according to the above ratio and in boiling water, mix and fry, add salt 0.5-1 part, white pepper powder 0.5-1 part, edible oil 1-2 part, stir.
3, take by weighing according to the above ratio concentrate an amount of boiling water of fragrant chicken with several spices juice allotment stir get final product fragrant chicken with several spices juice.
4, make bulk after taking by weighing chicken, the fried maturation of chicken gristle according to the above ratio.
Described concentrated fragrant chicken with several spices juice is by thin and small hen 750 grams, salt 21kg, soy sauce 25kg, cooking wine 105kg, monosodium glutamate 1.2kg, maltose 25kg, thickener 230g, caramel colorant 1.3kg, aniseed 260g, cassia bark 530g, Chinese prickly ash 160g, cardamom 150g, fennel seeds 158g, cloves 50g, ginger 1.5kg, green onion 2kg, garlic 500g, water 15～10kg, bright green onion essential oil 300g, bright garlic essential oil 300g, barbecue essence 10kg boils and forms.
Described gristle chicken adds salt 30kg by whole thin and small hen keel protruding end (breastbone jut), bright green onion essential oil 600g, and bright garlic essential oil 600g is salted.
Pack into by above-mentioned rice 225g, vegetables 90g, gristle chicken 90g, fragrant chicken with several spices juice 55g and to sell in the bowl.
Claims (3)
1. a brittle bone-fried chicken rice is characterized in that, is prepared from through following method by following raw material in weight portion, and raw material is:
Rice 9-11 part, cauliflower 4-6 part, west blue flower 2-4 part, carrot 2-4 part, salt 1-2 part, white pepper powder 1-2 part, edible oil 2-4 part, concentrated fragrant chicken with several spices juice 7-9 part, chicken 14-16 part, chicken gristle 10-12 part;
Its preparation method:
(1), according to the above ratio take by weighing rice and rinse clean back and add an amount of water and in steam rice cooker, boil,
(2), according to the above ratio take by weighing cauliflower, Xi Lanhua, carrot and in boiling water, mix and fry, add salt 0.5-1 part, white pepper powder 0.5-1 part, edible oil 1-2 part, stir,
(3), according to the above ratio take by weighing concentrate an amount of boiling water of fragrant chicken with several spices juice allotment stir get final product fragrant chicken with several spices juice,
(4), according to the above ratio make bulk after taking by weighing chicken, the fried maturation of chicken gristle,
(5), pack into by above-mentioned rice, vegetables, gristle chicken, fragrant chicken with several spices juice and sell in the bowl.
2. brittle bone-fried chicken rice according to claim 1 is characterized in that, described concentrated fragrant chicken with several spices juice is by thin and small hen 750 grams, salt 21kg, soy sauce 25kg, cooking wine 105kg, monosodium glutamate 1.2kg, maltose 25kg, thickener 230g, caramel colorant 1.3kg, aniseed 260g, cassia bark 530g, Chinese prickly ash 160g, cardamom 150g, fennel seeds 158g, cloves 50g, ginger 1.5kg, green onion 2kg, garlic 500g, water 15～10kg, bright garlic essential oil 300g, bright green onion essential oil 300g, barbecue essence 10kg boils and forms.
3, brittle bone-fried chicken rice according to claim 1 and 2 is characterized in that, described gristle, chicken add salt 30kg by whole thin and small hen keel protruding end breastbone jut, bright garlic essential oil 600g, and bright green onion essential oil 600g is salted.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810084665A CN101536738A (en) | 2008-03-17 | 2008-03-17 | Brittle bone-fried chicken rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810084665A CN101536738A (en) | 2008-03-17 | 2008-03-17 | Brittle bone-fried chicken rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101536738A true CN101536738A (en) | 2009-09-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810084665A Pending CN101536738A (en) | 2008-03-17 | 2008-03-17 | Brittle bone-fried chicken rice |
Country Status (1)
| Country | Link |
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| CN (1) | CN101536738A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106256227A (en) * | 2016-07-30 | 2016-12-28 | 惠州市柯帝士科技有限公司 | Fructus Piperis chicken takes off the culinary art manufacture method of meal |
| CN109007643A (en) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | A kind of high calcium gristle flesh of fish plate and its production method |
-
2008
- 2008-03-17 CN CN200810084665A patent/CN101536738A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106256227A (en) * | 2016-07-30 | 2016-12-28 | 惠州市柯帝士科技有限公司 | Fructus Piperis chicken takes off the culinary art manufacture method of meal |
| CN109007643A (en) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | A kind of high calcium gristle flesh of fish plate and its production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhang Zhiyu Document name: Notification of Publication of the Application for Invention |
|
| DD01 | Delivery of document by public notice |
Addressee: Beijing Jinweifang Technology Service Co., Ltd. Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Beijing Jinweifang Technology Service Co., Ltd. Zhang Zhiyu Document name: Notification that Application Deemed to be Withdrawn |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090923 |