CN101595995A - Braised chicken with chrysanthemum and processing method - Google Patents
Braised chicken with chrysanthemum and processing method Download PDFInfo
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- CN101595995A CN101595995A CNA2008100166637A CN200810016663A CN101595995A CN 101595995 A CN101595995 A CN 101595995A CN A2008100166637 A CNA2008100166637 A CN A2008100166637A CN 200810016663 A CN200810016663 A CN 200810016663A CN 101595995 A CN101595995 A CN 101595995A
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- chrysanthemum
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- braised chicken
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- tripe
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Abstract
The present invention relates to a kind of braised chicken with chrysanthemum and processing method.The invention discloses a kind of braised chicken with chrysanthemum bird product, it is with three furculas at the bottom of the rejecting tripe, hold, clean up and coiled depilation, hair, internal organ that the fresh hen of cutting open the chest is remaining under the arm moulding, filling dry chrysanthemum and various batching within it, through halogen boil, sterilization gets finished product.Good looking appearance of the present invention has kept the shape of hen, meat chrysanthemum Huang, fresh and tender, tasty and refreshing, and the chrysanthemum perfume (or spice) that floats, and the tonic the five internal organs of tool, dispelling pathogenic wind for improving eyesight, effect, the long shelf-life of beneficial blood profit appearance are a kind of instant meat products of promptly opening.
Description
Technical field
The invention belongs to a kind of edible poultry goods and processing method thereof, being particularly suitable for fresh and alive hen is the making of the braised chicken with chrysanthemum of major ingredient.
Background technology
Braised chicken with chrysanthemum is traditional poultry goods, and is delicious because of it, be of high nutritive value, and extremely people like.Traditional braised chicken with chrysanthemum is the conventional method thick gravy to be filled out in abdomen boiling well-done back cooling get product, and can only promptly do instantly, and profile is loose, the shape of no chicken, and sense organ is poor.And utilization Chinese medicine comes health, is the wisdom crystallization that the ancestor was accumulated over thousands of years.Taste hundred grass and find many valuable ingredients of traditional Chinese medicine from Shen Nongshi in the past, people study, test through continuous to today, even Chinese medicine medical science constantly is subjected to the challenge and the query of western medicine, its evolution is proof again and again all, and Chinese medicine is the still favor of the Nature not, if can be accurately, utilization neatly, the health jewellery of curing the disease especially, no matter whether sick, take herbal cuisine and nurse one's health health, can reach keeps healthy prolongs life, health care's effect.
Summary of the invention
The objective of the invention is to overcome the shortcoming of traditional braised chicken with chrysanthemum, a kind of good looking appearance is provided, keep jungle fowl shape, nutrition and pharmacology and be worth braised chicken with chrysanthemum and processing and fabricating method thereof high, that storage period is long.
Technical scheme of the present invention is: a kind of braised chicken with chrysanthemum, be to be primary raw material with fresh hen, three furculas at the bottom of rejecting tripe are with depilation, the remaining hair of fresh hen that cuts open the chest, internal organ are held under the arm and are cleaned up dish reason and be shaped, and in its abdomen filling through the filling material of spice stew in soy sauces such as dry chrysanthemum.
Its processing and fabricating method is carried out as follows:
Wash clean is held, scraped to hair, internal organ that the fresh hen that 1, will lose hair or feathers, cut open the chest is remaining under the arm, three furculas at the bottom of the rejecting tripe, and it is standby except that moisture content to clean drop;
2, with step 1 hen with warm water scrape wash one time, dry moisture content, the moulding of dish reason;
3, with the hingle Chinese prickly ash make popular earlier, continuing is lowered to salt and fries and to scald, to pour out the cold of drying in the air, green onion, ginger are clapped flat, be advisable with non-scald on hand with salt, sugar, Chinese prickly ash, wine, green onion, ginger, daisy_petal part, monosodium glutamate, sugar (account for total consumption 1/3) and on hen, rub, tenderization, to put into earthenware bowl and salted down about 24 hours.
4, the hen that will pickle is put into stainless steel halogen pot, and the chicken tripe is poured auxiliary materials such as salt, wine, green onion, ginger, dry chrysanthemum, monosodium glutamate, sugar (account for total consumption 2/3) into up; burn to boiling water with very hot oven; use slow fire instead after 30 minutes, cease fire and to take out in 20 minutes, cooling.
5, with the braised chicken with chrysanthemum sterilization behind the stew in soy sauce, get finished product, cut balance when edible, pouring sesame oil.
Braised chicken with chrysanthemum with said method production, quality inspection detects through Bureau of Technical Supervision, every sanitary index such as arsenic, lead, copper, nitrate, total number of bacteria, coli-group, pathogenic bacteria all reach the regulation of " canned meat food hygienic standard " GB13100-91, whole chicken shape is excellent, and the maintenance phase reached more than 180 days.
The invention has the beneficial effects as follows: owing to adopted such scheme, make braised chicken with chrysanthemum keep the intact shape of hen profile, and make halogen with spices such as chrysanthemums, nutrition is abundanter, because of the hen to stew in soy sauce has carried out rubbing, tenderization, make meat chrysanthemum Huang, tender, the smell chrysanthemum is aromatic strongly fragrant, tasty and refreshing, the chrysanthemum perfume (or spice) that floats, and tool is taken a tonic or nourishing food to build up one's health the five internal organs, dispelling pathogenic wind for improving eyesight, the effect of beneficial blood profit appearance, the storage period of having improved product.
The specific embodiment
Further set forth method of the present invention and effect below in conjunction with embodiment.
Embodiment one:
Raw material: live about 1000 grams of hen, Chinese prickly ash 5 grams, salt 35 grams, green onion 20 grams, ginger 15 grams, white sugar 2 grams, liquor 5 grams, monosodium glutamate 2 grams, dry chrysanthemum 50 grams, sesame oil 5 grams.
Processing method:
Three furcula → cleanings are stand-by at the bottom of the A, the hen that lives → strike off remaining hair and internal organ → rejecting tripe.
B, the A hen → moulding of crossing one's legs is stand-by.
C, with the hingle Chinese prickly ash make popular earlier, continue be lowered to salt fry scald, pour out the cold of drying in the air, green onion, ginger are clapped flat, be advisable with non-scald on hand with salt, sugar, Chinese prickly ash, wine, green onion, ginger, daisy_petal part, monosodium glutamate, sugar (account for total consumption 1/3) on hen, rub → tenderization, put into earthenware bowl and salted down about 24 hours.
D, the hen that will pickle are put into stainless steel halogen pot, and the chicken tripe is poured 2/3 of total stuff amount into up, can take out, cool off after 20 minutes with very hot oven burning to boiling, slow fire 30 minutes, truce.
E, sterilization, pack 900 the gram braised chicken with chrysanthemum ()
After testing, every sanitary index all reaches ministerial standard, meat chrysanthemum Huang, fresh and tender, tasty and refreshing, chrysanthemum is aromatic strongly fragrant, and tool takes a tonic or nourishing food to build up one's health the five internal organs, dispelling pathogenic wind for improving eyesight, the effect of beneficial blood profit appearance, the shelf-life was greater than 180 days.
Claims (2)
1. the processing method of a braised chicken with chrysanthemum is characterized in that step preparation as follows:
Wash clean is held, scraped to hair, internal organ that the fresh hen that (1) will lose hair or feathers, cut open the chest is remaining under the arm, three furculas at the bottom of the rejecting tripe, and it is standby except that moisture content to clean drop;
(2) with step 1 hen with warm water scrape wash one time, dry moisture content, the moulding of dish reason;
(3) with the hingle Chinese prickly ash make popular earlier, continuing is lowered to salt and fries and to scald, to pour out the cold of drying in the air, green onion, ginger are clapped flat, be advisable with non-scald on hand with salt, sugar, Chinese prickly ash, wine, green onion, ginger, daisy_petal part, monosodium glutamate, sugar (account for total consumption 1/3) and on hen, rub, tenderization, to put into earthenware bowl and salted down about 24 hours.
(4) hen that will pickle is put into stainless steel halogen pot, and the chicken tripe is poured auxiliary materials such as salt, wine, green onion, ginger, dry chrysanthemum, monosodium glutamate, sugar (account for total consumption 2/3) into up; burn to boiling water with very hot oven; use slow fire instead after 30 minutes, cease fire and to take out in 20 minutes, cooling.
(5) with the braised chicken with chrysanthemum sterilization behind the stew in soy sauce, get finished product, cut balance when edible, pouring sesame oil.
2. according to the braised chicken with chrysanthemum of the described method preparation of claim 1, it is characterized in that the fresh hen with three furculas at the bottom of the rejecting tripe is a primary raw material, filling is through the filling material of spice stew in soy sauces such as dry chrysanthemum in its abdomen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100166637A CN101595995A (en) | 2008-06-04 | 2008-06-04 | Braised chicken with chrysanthemum and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100166637A CN101595995A (en) | 2008-06-04 | 2008-06-04 | Braised chicken with chrysanthemum and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101595995A true CN101595995A (en) | 2009-12-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100166637A Pending CN101595995A (en) | 2008-06-04 | 2008-06-04 | Braised chicken with chrysanthemum and processing method |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Marinated whole chicken and preparation method thereof |
-
2008
- 2008-06-04 CN CNA2008100166637A patent/CN101595995A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Marinated whole chicken and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20091209 |