CN102178256A - Method for making sea cucumber and mushroom chicken or duck - Google Patents
Method for making sea cucumber and mushroom chicken or duck Download PDFInfo
- Publication number
- CN102178256A CN102178256A CN2011100934296A CN201110093429A CN102178256A CN 102178256 A CN102178256 A CN 102178256A CN 2011100934296 A CN2011100934296 A CN 2011100934296A CN 201110093429 A CN201110093429 A CN 201110093429A CN 102178256 A CN102178256 A CN 102178256A
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- duck
- chicken
- mushroom
- sea cucumber
- cucumber
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Abstract
The invention discloses a method for making a cucumber and mushroom chicken or duck, which comprises the steps of killing, feather removal, evisceration, cleaning, shaping and steaming. The method is characterized in that in the process of evisceration, the chicken or duck is eviscerated from the thorax; the parts of the chicken or duck below the shank thereof and the root of the neck of the chicken or duck are cut off, then the remaining part is prepared in the shape of ellipse; half of the thorax of the chicken or duck is cut off, and the body cavity is prepared in the shape of roundness; a metal cylinder is fixed in the body cavity; the obtained product is put in a food steamer to steam for 10-20 minutes, so that a solid circular cavity is formed in the body cavity; and the sea cucumbers, mushrooms, chicken nuggets or duck nuggets are put into the circular cavity to steam for 30 minutes, then the cucumber and mushroom chicken or duck is obtained, and the finished cucumber and mushroom chicken or duck is in the shape of bowl. The cucumber and mushroom chicken or duck made by using the method disclosed by the invention has the characteristics of delicious taste, rich nutrition, delicate flavor, refreshing, rotten meat and de-boning.
Description
Technical field
The present invention relates to a kind of method of making sea cucumber, mushroom chicken or duck.
Background technology
At present, the method for domestic various making chicken and duck is a lot, and the direct baking that has is fried, the steamed seasoning matter of being stained with that has, and its shortcoming is that the chicken contact condiment time of baking is short, and fatty heavy wool is big, and to healthy unfavorable, steamed chicken is not tasty, and taste differs in the table.
Summary of the invention
Purpose of the present invention just provides the sea cucumber of taste unanimity in a kind of delicious flavour, nutritious, the table, the processing technology of mushroom chicken or duck.Its preparation method is to get live chickens or duck is slaughtered, pluck, cut open the chest, clean, moulding, steam then, characteristics are to take out internal organ from the chest opening when cutting open the chest, cut reaching the neck root below the shank of chicken or duck, it is done ovalisation, again 1/2nd of chicken or duck chest cut, body cavity is done circular, a metallic cylinder is fixed in the body cavity, is placed in the food steamer and heated 10-20 minute, make and form a firm circular cavity in its chamber, with sea cucumber, mushroom, chicken nugget or duck are put into circular cavity soon and steam 30 minutes and get final product the finished product sea cucumber, mushroom chicken or duck are bowl-shape.Used sea cucumber is for sending out the high-quality sea cucumber that makes, and pestering is the mountain mushroom of emerge in worm water after 3 hours.Finished chicken or duck need be fast with two liang of sea cucumbers, two liang of mushrooms, half jin of chicken nugget or duck.
The specific embodiment
Getting live chickens or duck slaughters, plucks, cuts open the chest, cleans, moulding, steam then, take out internal organ from the chest opening when cutting open the chest, cut reaching the neck root below the shank of chicken or duck, it is done ovalisation, again 1/2nd of chicken or duck chest cut, body cavity is done circular, a metallic cylinder is fixed in the body cavity, is placed in the food steamer and heated 10-20 minute, make and form a firm circular cavity in its chamber, sea cucumber, mushroom, chicken nugget or duck are put into circular cavity soon steam 30 minutes and get final product, finished product sea cucumber, mushroom chicken or duck are bowl-shape.Used sea cucumber is for sending out the high-quality sea cucumber that makes, and pestering is the mountain mushroom of emerge in worm water after 3 hours.Finished chicken or duck need be fast with two liang of sea cucumbers, two liang of mushrooms, half jin of chicken nugget or duck.
Claims (3)
1. make sea cucumber for one kind, the method of mushroom chicken or duck, it is characterized in that: get live chickens or duck is slaughtered, pluck, cut open the chest, clean, moulding, steam then, characteristics are to take out internal organ from the chest opening when cutting open the chest, cut reaching the neck root below the shank of chicken or duck, it is done ovalisation, again 1/2nd of chicken or duck chest cut, body cavity is done circular, a metallic cylinder is fixed in the body cavity, be placed in the food steamer and heated 10-20 minute, make to form a firm circular cavity in its chamber, with sea cucumber, mushroom, chicken nugget or duck are put into circular cavity soon and steam 30 minutes and get final product the finished product sea cucumber, mushroom chicken or duck are bowl-shape.
2. the method for making sea cucumber according to claim 1, mushroom chicken or duck is characterized in that: sea cucumber is for sending out the high-quality sea cucumber that makes, and pestering is the mountain mushroom of emerge in worm water after 3 hours.
3. the method for making according to claim 1 sea cucumber, mushroom chicken or duck is characterized in that: finished chicken or duck need be fast with two liang of sea cucumbers, two liang of mushrooms, half jin of chicken nugget or duck.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100934296A CN102178256A (en) | 2011-04-02 | 2011-04-02 | Method for making sea cucumber and mushroom chicken or duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100934296A CN102178256A (en) | 2011-04-02 | 2011-04-02 | Method for making sea cucumber and mushroom chicken or duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102178256A true CN102178256A (en) | 2011-09-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100934296A Pending CN102178256A (en) | 2011-04-02 | 2011-04-02 | Method for making sea cucumber and mushroom chicken or duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102178256A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799335A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu stewed chicken with mushroom |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363237A (en) * | 2002-02-01 | 2002-08-14 | 张滨 | Skin crisp duck |
| CN1593208A (en) * | 2004-06-28 | 2005-03-16 | 韩英 | Five tastes clove honey mushroom powder |
| CN101120803A (en) * | 2006-08-11 | 2008-02-13 | 王宇 | Method for manufacturing Chinese style hamburger |
| CN101143007A (en) * | 2007-10-23 | 2008-03-19 | 胡野侠 | Chicken stewed with white mushroom diatotherapeutic method |
| CN101690558A (en) * | 2009-09-08 | 2010-04-07 | 高思 | Multi-grain compounded hollow stuffed flour noodle with functions of diet-therapy health-preserving medicated foods |
| CN101703265A (en) * | 2009-10-31 | 2010-05-12 | 江苏远鸿食品有限公司 | Making method of chicken in pot |
-
2011
- 2011-04-02 CN CN2011100934296A patent/CN102178256A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363237A (en) * | 2002-02-01 | 2002-08-14 | 张滨 | Skin crisp duck |
| CN1593208A (en) * | 2004-06-28 | 2005-03-16 | 韩英 | Five tastes clove honey mushroom powder |
| CN101120803A (en) * | 2006-08-11 | 2008-02-13 | 王宇 | Method for manufacturing Chinese style hamburger |
| CN101143007A (en) * | 2007-10-23 | 2008-03-19 | 胡野侠 | Chicken stewed with white mushroom diatotherapeutic method |
| CN101690558A (en) * | 2009-09-08 | 2010-04-07 | 高思 | Multi-grain compounded hollow stuffed flour noodle with functions of diet-therapy health-preserving medicated foods |
| CN101703265A (en) * | 2009-10-31 | 2010-05-12 | 江苏远鸿食品有限公司 | Making method of chicken in pot |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799335A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu stewed chicken with mushroom |
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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 |
Application publication date: 20110914 |