CN101695389A

CN101695389A - Method for manufacturing roasted chickens

Info

Publication number: CN101695389A
Application number: CN200910185233A
Authority: CN
Inventors: 任艳平
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-10-31
Filing date: 2009-10-31
Publication date: 2010-04-21

Abstract

The invention discloses a method for manufacturing roasted chickens, which comprises the steps of: 1, selecting chickens to kill, namely selecting healthy chickens with a weight of between 1 and 1.5kg who are half a year to two years old, killing the chickens, and washing the chickens; 2, modeling, namely cutting abdomens open, using straws to prop up body cavities, inserting legs into a knife edge, inserting wings into oral cavities, and rinsing and air-drying the chickens with sharp two ends and semi-circle shapes; 3, mixing materials, namely using soup stock to mix 15g of amomum villosum, 15g of round cardamom, 3g of clove, 30g of fructus tsaoko, 90g of cinnamon, 90g of galangal, 30g of dried orange peel, 90g of angelica dahurica, 2 to 3kg of common salt and 18g of niter (taking each 100 as an example); 4, frying, namely draining the moisture, coating sugar or honey on the body surfaces (the ratio of syrup or the honey to water is 2: 3), stir-frying the chickens for about 30 minutes in oil at a temperature of between 150 and 160 DEG C, fishing out the chickens until the chickens are persimmon yellow, and completely cooling the chickens (the chicken skin is not pierced); 5, boiling, namely stacking the chickens in a pot after the frying, quickly adding the soup stock with mixed materials into the pot to submerge chicken bodies, boiling by strong fire, and cooking with a cover to be edible by mild fire, wherein young chickens spend about 2s, old chickens spend about between 4 and 5s, and the time is grasped according to the age and the weight of the chickens; and 6, taking the chickens out of the pot, namely removing floating oil, fishing out the chickens, and keeping chicken appearance intact.

Description

A kind of preparation method of roast chicken

Technical field

The present invention designs a kind of preparation method of food, exactly discloses the preparation method of roast chicken in.

Background technology

Roast chicken is the food that masses like, and is not only nutritious, delicious in taste but also be convenient to preserve, carry, especially Lao Shaojieyi food.Because the habits and customs of various places have nothing in common with each other, so the preparation method of various places roast chicken, local flavor differ from one another.

Summary of the invention

The invention discloses a kind of roast chicken preparation method of unique lacol flavor, mainly is to make things convenient for family manufacture, enrich family life, both can experience do-it-yourself happyly, can taste own the pleasure of success again, has also guaranteed the safety and sanitation of food.Its method step: the selection of (one) chicken with slaughter: select for use more than half a year, in 2 years, 1～1.5 kilogram healthy chicken, neck is slaughtered bloodletting, cuts open the chest under the unhairing, abdomen, takes out internal organ, cuts two pawls, cleans the intracoelomic cavity blood stains, removes dirt in the oral cavity.(2) moulding:: the chicken of cleaning is placed on the chopping board, and belly makes progress, and presses chicken on the other hand, and one holds cutter cuts rib, props up body cavity with stalk, inserts the edge of a knife with two legs again, and two wings intersection is inserted the oral cavity, makes one of chicken formation biapiculate semi-circular.Then, dry moisture with clear water rinsing hang-up.(3) batching: using long-used soup, is example with per 100 chickens, mixes fructus amomi 15 grams, cardamom 15 grams, cloves 3 grams, tsaoko 30 grams, interior osmanthus 90 grams, galingal 90 grams, dried orange peel 30 grams, the root of Dahurain angelica 90 grams, 2～3 kilograms of salt, nitre 18 grams.(4) fried: after the chicken body drains away the water, be coated with last layer malt sugar or honey juice on the surface, proportioning is malt sugar or honey: water=2: 3.Then chicken is placed on and turns in 150～160 ℃ the oil fried half a minute approximately, become persimmon and pull out when yellow, note not pitching brokenly cock skin when dragging for chicken, the neck of clamping chicken with flesh fork is placed in the dish and cools completely.(5) boiling: fried chicken in layer is placed in the pot, steps up to go up batching, flooded the chicken body, on bamboo grid lid pot, with very hot oven chicken soup is boiled earlier, and then little fire slowly boils in a covered pot over a slow fire and boil, up to boiling with old long-used soup.General tender chicken was boiled about 2 hours, and the old chicken more than 2 years was boiled 4～5 hours, suitably grasp according to age and the size of chicken, and the grasp duration and degree of heating has material impact to the quality and the local flavor of roast chicken.(6) take the dish out of the pot: after cooked,, note guaranteeing complete the pulling out of chicken because the non-Changshu of roast chicken is mashed.To be ready to spoon before dragging for chicken, fork, chopsticks and vessel apparatus are skimmed the oil slick on the noodle soup earlier, and a hand is clamped the chicken neck with fork then, and the another hand is spread two chopsticks out and is propped up the interior stalk of chicken abdomen, and two hands cooperate to be pulled chicken rapidly out, is placed on the grate, keeps chicken mutually complete.That this technology is made is simple, delicious flavour, tender with a crispy crust, color and taste is various, not only has been adapted to large-scale production but also has been fit to the daily making of family edible, not only improved traditional simple greasy feeling that brings the people braised in soy sauce, added many delights of life again.

Description of drawings

Referring to accompanying drawing, be process chart of the present invention.

The specific embodiment

At first select for use above 2 years of half a year with interior heavy 1～1.5 kilogram healthy chicken, neck is slaughtered bloodletting, cuts open the chest under the unhairing, abdomen, takes out internal organ, cuts two pawls, cleans the intracoelomic cavity blood stains, removes dirt in the oral cavity.Then the chicken of cleaning is placed on the chopping board, belly is upwards pressed chicken on the other hand, one holds cutter cuts rib, props up body cavity with stalk, inserts the edge of a knife with two legs again, two wings intersection is inserted the oral cavity, makes one of chicken formation biapiculate semi-circular, hangs up with the clear water rinsing and dries moisture.Next prepares soup stock, is example with long-used soup with per 100 chickens, mixes fructus amomi 15 grams, cardamom 15 grams, cloves 3 grams, tsaoko 30 grams, interior osmanthus 90 grams, galingal 90 grams, dried orange peel 30 grams, the root of Dahurain angelica 90 grams, 2～3 kilograms of salt, nitre 18 grams.(4) fried: after the chicken body drains away the water, be coated with last layer malt sugar or honey juice on the surface, proportioning is malt sugar or honey: water=2: 3.After batching is carried out, chicken is placed in 150～160 ℃ the oil and turns over fried half a minute approximately, become persimmon and pull out when yellow, note not pitching brokenly cock skin when dragging for chicken, the neck of clamping chicken with flesh fork is placed in the dish and cools completely.Secondly chicken is carried out boiling again, promptly fried chicken in layer is placed in the pot, step up to go up batching, flooded the chicken body, on bamboo grid lid pot, with very hot oven chicken soup is boiled earlier, boil in littler fire is slowly stewing then, up to boiling with old long-used soup.General tender chicken was boiled about 2 hours, and the old chicken more than 2 years was boiled 4～5 hours, suitably grasp according to age and the size of chicken, and the grasp duration and degree of heating has material impact to the quality and the local flavor of roast chicken.Just can take the dish out of the pot at last, cooked after because the non-Changshu of roast chicken is mashed, note guaranteeing complete the pulling out of chicken.Will be ready to spoon before dragging for chicken, pitch, chopsticks and vessel apparatus are skimmed the oil slick on the noodle soup earlier, and a hand is spread two chopsticks out with fork folder, past chicken neck another hand and propped up the interior stalk of chicken abdomen then, and two hands cooperate to be pulled chicken rapidly out, is placed on the grate, keeps chicken mutually complete.Quality characteristic: roast chicken finished product color and luster is pale red, littlely is with light yellowly, and moulding is complete, and cock skin does not break, and no fine hair has strong fresh and tender flavour.

Claims

1. the preparation method of a roast chicken, the selection that the steps include: (one) chicken with slaughter: select for use more than half a year, in 2 years, 1～1.5 kilogram healthy chicken, neck is slaughtered bloodletting, cuts open the chest under the unhairing, abdomen, takes out internal organ, cut two pawls, clean the intracoelomic cavity blood stains, remove dirt in the oral cavity; (2) moulding:: the chicken of cleaning is placed on the chopping board, and belly is upwards pressed chicken on the other hand, one holds cutter cuts rib, props up body cavity with stalk, inserts the edge of a knife with two legs again, two wings intersection is inserted the oral cavity, makes one of chicken formation biapiculate semi-circular, hangs up with the clear water rinsing then and dries moisture; (3) batching: using long-used soup, is example with per 100 chickens, mixes fructus amomi 15 grams, cardamom 15 grams, cloves 3 grams, tsaoko 30 grams, interior osmanthus 90 grams, galingal 90 grams, dried orange peel 30 grams, the root of Dahurain angelica 90 grams, 2～3 kilograms of salt, nitre 18 grams; (4) fried: after the chicken body drains away the water, be coated with last layer malt sugar or honey juice on the surface, proportioning is malt sugar or honey: water=2: 3; Then chicken is placed on and turns in 150～160 ℃ the oil fried half a minute approximately, become persimmon and pull out when yellow, note not pitching brokenly cock skin when dragging for chicken, the neck of clamping chicken with flesh fork is placed in the dish and cools completely; (5) boiling: fried chicken in layer is placed in the pot, steps up to go up batching, flooded the chicken body, on bamboo grid lid pot, with very hot oven chicken soup is boiled earlier, and then little fire slowly boils in a covered pot over a slow fire and boil, up to boiling with old long-used soup; General tender chicken was boiled about 2 hours, and the old chicken more than 2 years was boiled 4～5 hours, suitably grasp according to age and the size of chicken, and the grasp duration and degree of heating has material impact to the quality and the local flavor of roast chicken; (6) take the dish out of the pot: after cooked,, note guaranteeing complete the pulling out of chicken because the non-Changshu of roast chicken is mashed; To be ready to spoon before dragging for chicken, fork, chopsticks and vessel apparatus are skimmed the oil slick on the noodle soup earlier, and a hand is clamped the chicken neck with fork then, and the another hand is spread two chopsticks out and is propped up the interior stalk of chicken abdomen, and two hands cooperate to be pulled chicken rapidly out, is placed on the grate, keeps chicken mutually complete.