CN101623106A - Milk-flavor roast chicken and method of cooking same - Google Patents
Milk-flavor roast chicken and method of cooking same Download PDFInfo
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- CN101623106A CN101623106A CN200810140657A CN200810140657A CN101623106A CN 101623106 A CN101623106 A CN 101623106A CN 200810140657 A CN200810140657 A CN 200810140657A CN 200810140657 A CN200810140657 A CN 200810140657A CN 101623106 A CN101623106 A CN 101623106A
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Abstract
The invention relates to Daokou milk-flavor roast chicken and a method of cooking the same. The Daokou milk-flavor roast chicken is prepared by 100kg of killed and cleaned uncooked chicken, 1-5kg of honey-coca cola solution, fresh milk solution and 309-438kg of seasoning, wherein the amount of the fresh milk solution be enough to soak the uncooked chicken. The method of cooking the Daokou milk-flavor roast chicken comprises the following steps: (1) selecting, killing and washing the chicken, drying the chicken and stretching the chicken into the shape of the ingot; (2) spreading evenly the prepared honey-coca cola solution on the uncooked chicken, and roasting the uncooked chicken in a pot with oil until the uncooked chicken being in golden yellow color; (3) adding a proper amount of salt and spice oil to the prepared fresh milk solution, and boiling the milk solution for later user; (4) spreading a small amount of spice oil in the pot, putting flat the fried chicken in the pot in order, adding the seasoning and the fresh milk solution, pressing the fried chicken with a bamboo strip, boiling for 10-30 min on big fire and then 3-5 h on slow fire, and taking the chicken out of the pot and placing the chicken in a cool and ventilated room. The Daokou milk-flavor roast chicken tastes sweet, soft, fresh and goluptious, contains balanced nutrients and has the efficacy of health caring and skin beautifying.
Description
Technical field:
The invention belongs to foods processing technique, further relate to the roast chicken preparation method, particularly based on the milk Dokou roasted chicken and the preparation method of Dokou roasted chicken.
Background technology:
Since the dawn of human civilization, chicken system food is Fresh ﹠ Tender in Texture with it, and is nutritious and enjoy people's favor.For being fit to popular different taste and instant edible, the numerous food product great master is made into various kinds to chicken, as roast chicken, braised chicken, roast chicken etc., the Dokou roasted chicken that has won fame both at home and abroad, Dezhou grilled chicken, ditch outer leaf smoked chicken, Roast chicken four your name chickens are also arisen at the historic moment.But along with the raising of people's living standard, everybody has higher requirement to chicken system food, as replenishing nutrients such as calcium that human body generally lacks, iron, selenium.
Summary of the invention:
Purpose of the present invention is exactly prescription that is to provide all good milk Dokou roasted chickens of a kind of look, perfume (or spice), shape, flavor and preparation method thereof, by the Dokou roasted chicken comprehensive nutrition of this prescription and method processing and fabricating, delicious flavour, unique flavor.
The objective of the invention is to realize by following scheme: milk Dokou roasted chicken and preparation method is characterized in that: choose and slaughter 100 kilograms of clean live chickens, selecting sweet happy liquid is 1～5 kilogram of live chickens weight, selects fresh milk liquid, is advisable with the submergence live chickens; Get and select seasoning matter 309～438 grams; Preparation method is as follows: 1, select chicken, slaughter, clean and remove internal organ, dry back brace chicken type selecting, be the ingot shape; 2, will prepare sweet happy liquid, spread upon equably on the live chickens after drying, and go into then to burn in the oil cauldron and explode, and make the chicken body be golden yellow; 3, will prepare fresh milk liquid, add after an amount of salt and the sesame oil boiled standby; 4, smear a little sesame oil slightly in the pot, lie in fried good chicken in the pot in order, put into seasoning matter, add fresh milk liquid, addition has more than needed being advisable slightly with submergence chicken body, above being pressed in thin bamboo strips used for weaving then, boiled 10～30 minutes with very hot oven earlier, simmer 3～5 hours with slow fire again and pull out, put into the indoor of shady and cool ventilation, get final product.
The happy liquid of so-called honey is: honey 30～40%, Coca-Cola 60～70%;
The formation of fresh milk liquid is: goat milk 20～25%, milk 10～15%, water 60～70%.
Seasoning matter refers to: fructus amomi 10～20 grams, cardamom 10～20 grams, cloves 2～5 grams, tsaoko 20～40 grams, Chinese cassia tree 80～100 grams, blackberry lily 80～100 grams, orange peel 20～40 grams, the root of Dahurain angelica 80～100 grams, rhizoma cyperi 2～5 grams, asafoetide 5～8 grams.
The sweet one-tenth of making by prescription of the present invention and processing method of milk Dokou roasted chicken is agreeable to the taste, soft full, and bright fragrance is saturating, and one trembles from bone, balanced in nutrition, and health and beauty have the characteristics and the effect of " the various schools of thinkers perfume (or spice) that boils is heard the flavor Buddha jumping over the wall ".
The specific embodiment:
Below in conjunction with embodiment the present invention is done further narration:
Embodiment 1: composition of raw materials is: select 100 kilograms of the special-purpose live chickens of Dokou roasted chicken (the special-purpose cock of the Dokou roasted chicken within 2 years, about 1 kilogram of chicken), selecting sweet happy liquid is 1～5 kilogram of live chickens weight, and sweet happy liquid is formed by honey 30～40%, Coca-Cola 60～70% proportionings; Fresh milk liquid is formed by goat milk 20～25%, milk 10～15%, water 60～70% proportionings; Seasoning matter is chosen 309～438 grams, and its prescription is: fructus amomi 10～20 grams, cardamom (Amomum cardamomum) 10～20 grams, cloves (lilac daphne) 2～5 grams, tsaoko (in one's early teens) 20～40 grams, Chinese cassia tree 80～100 grams, blackberry lily (galangal) 80～100 grams, orange peel 20～40 grams, the root of Dahurain angelica 80～100 grams, rhizoma cyperi 2～5 grams, asafoetide 5～8 grams.
Its preparation method is: 1, select chicken, slaughter, clean and remove internal organ, dry back brace chicken type selecting, be the ingot shape; 2, the happy liquid of honey is spread upon on the live chickens after drying equably with hand, go into then to burn friedly in the oil cauldron about 170 degree, make the chicken body be flavous ingot body; 3, fresh milk liquid is added an amount of salt, boiled standby after the sesame oil; 4, smear a little sesame oil slightly in the pot, lie in fried good chicken in the pot in order, put into seasoning matter, add fresh milk liquid, fresh milk liquid addition has more than needed being advisable slightly with submergence chicken body, above being pressed in thin bamboo strips used for weaving then, boiled 10～30 minutes with very hot oven earlier, simmer 3～5 hours with slow fire again and pull out, put into the indoor of shady and cool ventilation, treat to deposit after temperature descends, sell.
Rhizoma cyperi can be selected the rhizoma cyperi of special product in road junction town, Hua County, Henan for use in the seasoning matter prescription.
Claims (5)
1, milk Dokou roasted chicken and preparation method is characterized in that: choose and slaughter 100 kilograms of clean live chickens, selecting sweet happy liquid is 1～5 kilogram of live chickens weight, selects fresh milk liquid, is advisable with the submergence live chickens; Get and select seasoning matter 309～438 grams; Preparation method is as follows: 1, select chicken, slaughter, clean and remove internal organ, dry back brace chicken type selecting, be the ingot shape; 2, will prepare sweet happy liquid, spread upon equably on the live chickens after drying, and go into then to burn in the oil cauldron and explode, and make the chicken body be golden yellow; 3, will prepare fresh milk liquid, add after an amount of salt and the sesame oil boiled standby; 4, smear a little sesame oil slightly in the pot, lie in fried good chicken in the pot in order, put into seasoning matter, add fresh milk liquid, addition has more than needed being advisable slightly with submergence chicken body, above being pressed in thin bamboo strips used for weaving then, boiled 10～30 minutes with very hot oven earlier, simmer 3～5 hours with slow fire again and pull out, put into the indoor of shady and cool ventilation, get final product.
2, milk Dokou roasted chicken according to claim 1 and preparation method is characterized in that: the happy liquid of so-called honey, by honey 30～40%, Coca-Cola 60～70% proportionings form.
3, milk Dokou roasted chicken according to claim 1 and preparation method, it is characterized in that: the formation of fresh milk liquid is: by goat milk 20～25%, milk 10～15%, water 60～70% proportionings form.
4, milk Dokou roasted chicken according to claim 1 and preparation method, it is characterized in that: seasoning matter refers to: fructus amomi 10～20 grams, cardamom 10～20 grams, cloves 2～5 grams, tsaoko 20～40 grams, Chinese cassia tree 80～100 grams, blackberry lily 80～100 grams, orange peel 20～40 grams, the root of Dahurain angelica 80～100 grams, Wei Xiang 2～5 grams, asafoetide 5～8 grams.
5, milk Dokou roasted chicken according to claim 1 and preparation method is characterized in that: rhizoma cyperi is the rhizoma cyperi of special product in road junction town, Hua County, Henan Province in the seasoning matter prescription.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810140657A CN101623106A (en) | 2008-07-07 | 2008-07-07 | Milk-flavor roast chicken and method of cooking same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810140657A CN101623106A (en) | 2008-07-07 | 2008-07-07 | Milk-flavor roast chicken and method of cooking same |
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| CN101623106A true CN101623106A (en) | 2010-01-13 |
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| CN200810140657A Pending CN101623106A (en) | 2008-07-07 | 2008-07-07 | Milk-flavor roast chicken and method of cooking same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919866A (en) * | 2012-10-31 | 2013-02-13 | 河南永达康食源食品有限公司 | Industrialized production method of Daokou bone-removed roasted chicken |
| CN103251067A (en) * | 2013-05-02 | 2013-08-21 | 宿州市符离集刘老二烧鸡有限公司 | Process for processing roast chicken |
| CN106722272A (en) * | 2016-12-30 | 2017-05-31 | 安徽省家乡食品集团有限公司 | A kind of preparation method of health care pork tripe |
| CN107594379A (en) * | 2017-11-01 | 2018-01-19 | 张国栋 | A kind of preparation method of roasting milk chicken |
-
2008
- 2008-07-07 CN CN200810140657A patent/CN101623106A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919866A (en) * | 2012-10-31 | 2013-02-13 | 河南永达康食源食品有限公司 | Industrialized production method of Daokou bone-removed roasted chicken |
| CN102919866B (en) * | 2012-10-31 | 2014-03-12 | 河南永达康食源食品有限公司 | Industrialized production method of Daokou bone-removed roasted chicken |
| CN103251067A (en) * | 2013-05-02 | 2013-08-21 | 宿州市符离集刘老二烧鸡有限公司 | Process for processing roast chicken |
| CN103251067B (en) * | 2013-05-02 | 2015-04-22 | 宿州市符离集刘老二烧鸡有限公司 | Process for processing roast chicken |
| CN106722272A (en) * | 2016-12-30 | 2017-05-31 | 安徽省家乡食品集团有限公司 | A kind of preparation method of health care pork tripe |
| CN107594379A (en) * | 2017-11-01 | 2018-01-19 | 张国栋 | A kind of preparation method of roasting milk chicken |
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Open date: 20100113 |