CN101715973A - Method for cooking braised whole chicken - Google Patents
Method for cooking braised whole chicken Download PDFInfo
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- CN101715973A CN101715973A CN200910185982A CN200910185982A CN101715973A CN 101715973 A CN101715973 A CN 101715973A CN 200910185982 A CN200910185982 A CN 200910185982A CN 200910185982 A CN200910185982 A CN 200910185982A CN 101715973 A CN101715973 A CN 101715973A
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Abstract
The invention discloses a method for cooking braised whole chicken, comprising the steps of selecting chicken, slaughtering, chopping the chicken into blocks, braising and packaging. The invention overcomes the defects that people need long time to cook chicken by complecated steps and most nutrient of the chicken are lost; in addition, the cooked braised whole chicken has unique and smooth taste.
Description
Technical field
The present invention relates to food processing field, specifically is a kind of preparation method of braised whole chicken.
Background technology
Along with high development of social economy, the quickening of rhythm of life, people are to the taste of food, and can nutritive value of food convenient and safe edible having higher requirement.
Summary of the invention
The invention provides a kind of preparation method of braised whole chicken, have the advantage of the braised whole chicken special taste of weak point simple to operate, consuming time, made.
Technical scheme of the present invention is:
A kind of preparation method of braised whole chicken is characterized in that: may further comprise the steps:
(1), selects materials: select for use the farmers' of chicken age more than 1 year, body weight 1.4-1.6 kilogram to raise native chicken scattered;
(2), slaughter: native chicken is slaughtered the water of putting into temperature 78-80 degree after the bloodletting soaked 3-7 minute, the depilation of the chicken that will scald then, clean;
(3), cutting: the chicken of cleaning is gilled, cut into the piece of 2-4cm;
(4), fire: with edible oil, burn the heat pot, put into the chicken nugget 900-1100 gram that green onion 90-110 restrains, ginger 45-55 restrains, capsicum 140-160 restrains, fennel 4-6 gram, fructus amomi 3-5 restrain greatly, dried orange peel 2-4 restrains, Chinese prickly ash 5-7 restrains, cloves 1-3 restrains, cut then, with big fire quick-fried 5-15 minute, add soy sauce 35-45 gram, yellow rice wine 45-55 gram, soup-stock 450-550 gram, with little baked wheaten cake system 20-30 minute;
(5), packing: with the chicken that bakes seal, sterilization, packing, finished product.
The preparation method of described braised whole chicken is characterized in that: described sterilization is that the full chicken after sealing is put into retort, and firing up is to the 110-130 degree, and cold water injection cooling after sad temperature 25-35 minute is boiled when spending when temperature drops to 40.
The present invention solves people in that cook dish time-histories preface of chicken many, length consuming time, nutrition run off how such defective and the braised whole chicken special taste of making, smooth.
The specific embodiment
(1), select materials: select for use farmers' to raise native chicken scattered, about 1.5 kilograms of body weight, chicken age is more than 1 year;
(2), slaughter: live chickens are slaughtered the water of putting into temperature 78-80 degree after the bloodletting and soaked 5 minutes, the chicken of scalding is put into automatic depilator lose hair or feathers;
(3), cutting: the chicken of cleaning is gilled, cut into the piece of 2cm one 4cm;
(4), fire: earlier cooking stove is lighted a fire, sit pot and add that proper amount of edible oil treats oily green onion 100 grams, ginger 50 grams, capsicum 150 grams, big fennel 5 grams, fructus amomi 4 grams, dried orange peel 3 grams, Chinese prickly ash 6 grams, cloves 2 grams, chicken nugget 1000 grams put into when hot, adds after 10 minutes with the big fire quick-fried that soy sauce 40 grams, yellow rice wine 50 restrain, soup-stock 500 restrains, uses little baked wheaten cake system 20 minutes;
(5), seal: the chicken dress basin that bakes is weighed, put into sealing machine and seal with aluminium platinum paper;
(6), sterilization: the container basin that will seal mouthful is put into retort, firing up to 120 degree, sad temperature is the cold water injection cooling after 30 minutes, boils cooling back packing when temperature drops to 40 when spending;
(7), packing: check that whether the container basin seals with breach in vain or puncture phenomenon, forbids underproof product to be packed.Product after the packing should be deposited in cool place, ventilation, dry place.
Claims (2)
1. the preparation method of a braised whole chicken is characterized in that: may further comprise the steps:
(1), selects materials: select for use the farmers' of chicken age more than 1 year, body weight 1.4-1.6 kilogram to raise native chicken scattered;
(2), slaughter: native chicken is slaughtered the water of putting into temperature 78-80 degree after the bloodletting soaked 3-7 minute, the depilation of the chicken that will scald then, clean;
(3), cutting: the chicken of cleaning is gilled, cut into the piece of 2-4cm;
(4), fire: with edible oil, burn the heat pot, put into the chicken nugget 900-1100 gram that green onion 90-110 restrains, ginger 45-55 restrains, capsicum 140-160 restrains, fennel 4-6 gram, fructus amomi 3-5 restrain greatly, dried orange peel 2-4 restrains, Chinese prickly ash 5-7 restrains, cloves 1-3 restrains, cut then, with big fire quick-fried 5-15 minute, add soy sauce 35-45 gram, yellow rice wine 45-55 gram, soup-stock 450-550 gram, with little baked wheaten cake system 20-30 minute;
(5), packing: with the chicken that bakes seal, sterilization, packing, finished product.
2. the preparation method of braised whole chicken according to claim 1, it is characterized in that: described sterilization is that the full chicken after sealing is put into retort, and firing up is to the 110-130 degree, and cold water injection cooling after sad temperature 25-35 minute is boiled when spending when temperature drops to 40.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910185982A CN101715973A (en) | 2009-12-16 | 2009-12-16 | Method for cooking braised whole chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910185982A CN101715973A (en) | 2009-12-16 | 2009-12-16 | Method for cooking braised whole chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101715973A true CN101715973A (en) | 2010-06-02 |
Family
ID=42430676
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910185982A Pending CN101715973A (en) | 2009-12-16 | 2009-12-16 | Method for cooking braised whole chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101715973A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224942A (en) * | 2011-05-16 | 2011-10-26 | 梁恒峰 | Method for cooking sand ginger chicken |
| CN102488232A (en) * | 2011-12-05 | 2012-06-13 | 宋少杰 | Method for making salt roasted chicken |
-
2009
- 2009-12-16 CN CN200910185982A patent/CN101715973A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224942A (en) * | 2011-05-16 | 2011-10-26 | 梁恒峰 | Method for cooking sand ginger chicken |
| CN102488232A (en) * | 2011-12-05 | 2012-06-13 | 宋少杰 | Method for making salt roasted chicken |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100602 |