CN102987325A - Condiment for preparing chicken product - Google Patents
Condiment for preparing chicken product Download PDFInfo
- Publication number
- CN102987325A CN102987325A CN2012105951023A CN201210595102A CN102987325A CN 102987325 A CN102987325 A CN 102987325A CN 2012105951023 A CN2012105951023 A CN 2012105951023A CN 201210595102 A CN201210595102 A CN 201210595102A CN 102987325 A CN102987325 A CN 102987325A
- Authority
- CN
- China
- Prior art keywords
- condiment
- chicken
- grams
- orange peel
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a condiment for preparing a chicken product. The condiment is composed of the following raw materials: one part of cinnamon, 0.5 part of semen myristicae, 0.5 part of kaempferol, 1 part of anise, 1 part of galanga, 1 part of cinnamon, 1 part of orange peel, 0.5 part of pepper, 2 parts of fructus piperis longi, 0.5 part of jamine, 0.5 part of netmeg, 1 part of radix angelicae, 0.5 part of fennel, 1 part of white pepper and 0.5 part of clove. The condiment for preparing the chicken product has the effects of relieving pain, invigorating circulation of blood, invigorating stomach, helping digestion, clearing wind and damp, clearing heat, detoxicating and the like. The condiment removes fishy smell and impurity, improves fragrance and color, reduces grease, and enables chicken to be soft but not overcooked. By means of the condiment, the chicken is delicious in taste, nutrients can be absorbed easily, and the chicken has the functions of beauty and health.
Description
Technical field
The invention belongs to the food ingredient technical field, be specifically related to a kind of composite flavouring that chicken products is used of making.
Background technology
In the prior art, the condiment flavor green onion commonly used of culinary art chicken, ginger, garlic, anise etc., condiment is on the market joined the siccative condiment that mostly is single, be difficult to hold kind and the quantity of material when people use, condiment is tasty slow, and color and luster is poor, taste does not reach effect, and health-care effect is also not obvious.It is thinner to the present invention is directed to the chicken skin, and fiber is thicker, and the characteristics that connective tissue is less provide a kind of chicken processing medical food condiment that contains multiple spices medicinal ingredient.
Summary of the invention
The chicken processing composite flavouring that the objective of the invention is to provide a kind of for above-mentioned situation and contain several kinds of Chinese medicinal materials, has health-care effect, mouthfeel is good.
Condiment of the present invention is comprised of the raw material of following parts by weight: Chinese cassia tree 0.5-1.5 part, semen myristicae 0.3-0.7 part, mountain naphthalene 0.4-0.6 part, anistree 0.5-1.5 part, galingal 0.5-1.5 part, dried orange peel 0.5-1.5 part, Chinese prickly ash 0.4-0.6 part, Bi roots of grass 1-3 part, cape jasmine 0.4-0.6 part, root of Dahurain angelica 0.5-1.5 part, fennel seeds 0.4-0.6 part, white pepper 0.5-1.5 part, cloves 0.4-1 part.
Preferred group becomes: 1 part of Chinese cassia tree, 0.5 part of semen myristicae, 0.5 part of mountain naphthalene, anistree 1 part, 1 part of galingal, 1 part of dried orange peel, 0.5 part in Chinese prickly ash, 2 parts of the Bi roots of grass, 0.5 part of cape jasmine, 1 part of the root of Dahurain angelica, 0.5 part of fennel seeds, 1 part of white pepper, 0.5 part of cloves.
Above-mentioned raw materials gets final product through pulverizing, mixing.Can be used for stewing, boil, braise in soy sauce, mutton cooked in a chafing pot, the method such as pickle carry out the processing of chicken products.
The present invention adopts and contains the condiment that anise, cloves, mountain naphthalene etc. have 15 kinds of Chinese medicines, has the various health care functions such as relieving pain and activating blood circulation, stomach strengthening and digestion promoting, loose wind clearing damp, heat-clearing detoxification.Go the raw meat removal of impurities, Titian is hyperchromic, reduces greasyly, makes chicken tender and mashed, tasty mouthfeel, and nutrient absorption, beauty treatment is health again.
The specific embodiment
It is supporing yang that the cassia bark of using in the condiment of the present invention is mended fire, let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation.Aromatic strong, the effect hot, that warming middle energizer to promote qi, relieving diarrhea with astringents are arranged of distinguishing the flavor of of semen myristicae (claiming again nutmeg) gas.In the mountain naphthalene promoting the circulation of qi temperature, can help digestion pain relieving.Anise has warming yang for dispelling cold, the effect of regulating qi-flowing for relieving pain.Galingal energy warming stomach for dispelling cold, pain relieving helps digestion.It is supporing yang that Chinese cassia tree (claiming again cassia bark) is mended fire, let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation.Dried orange peel has regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm function.Bi roots of grass warming spleen and stomach for dispelling cold, therapeutic method to keep the adverse qi flowing downward stop-pass.Cape jasmine purging intense heat relieving restlessness, reducing fever and causing diuresis, removing pattogenic heat from the blood and toxic material from the body.The Chinese prickly ash warming middle energizer to relieve pain can killing parasites to relieve itshing.The nutmeg warming middle energizer to promote qi can relieving diarrhea with astringents.Can fall apart wind dehumidifying of the root of Dahurain angelica, understand things pain-stopping, detumescence and apocenosis.The fennel seeds eliminating cold to stop pain, regulating the flow of Qi and the middle Jiao.The white pepper warming middle energizer to relieve pain, the therapeutic method to keep the adverse qi flowing downward, dissolving phlegm.Cloves energy warming middle energizer to descend adverse-rising qi is tonified the kidney and support yang.The collocation of above medicinal material is used, had the various health care functions such as relieving pain and activating blood circulation, stomach strengthening and digestion promoting, loose wind clearing damp, heat-clearing detoxification, not only health but also beauty treatment, good for health.
The applicant has carried out long-term research according to the characteristics of chicken self to component and the proportioning of condiment, has obtained the best condiment of preparation chicken products effect, thereby has facilitated the present invention.
The below provides embodiment that condiment of the present invention is described in further detail:
Embodiment 1
Get Chinese cassia tree 25 grams, semen myristicae 15 grams, mountain naphthalene 20 grams, anistree 25 grams, galingal 25 grams, dried orange peel 25 grams, Chinese prickly ash 20 grams, the Bi roots of grass 50 grams, cape jasmine 20 grams, the root of Dahurain angelica 50 grams, fennel seeds 20 grams, white pepper 25 grams, cloves 25 grams are made condiment after the mixing.
Embodiment 2
Chinese cassia tree 75 grams, semen myristicae 35 grams, mountain naphthalene 30 grams, anistree 75 grams, galingal 75 grams, dried orange peel 75 grams, Chinese prickly ash 30 grams, the Bi roots of grass 130 grams, cape jasmine 30 grams, the root of Dahurain angelica 75 grams, fennel seeds 30 grams, white pepper 75 grams, cloves 50 grams.Be mixed and made into condiment.
Embodiment 3
Semen myristicae 25 grams, mountain naphthalene 25 grams, anistree 50 grams, galingal 50 grams, Chinese cassia tree 50 grams, dried orange peel 50 grams, Chinese prickly ash 25 grams, the Bi roots of grass 100 grams, cape jasmine 25 grams,, the root of Dahurain angelica 50 grams, fennel seeds 25 grams, white pepper 50 grams, cloves 30 grams.
Embodiment 4
Semen myristicae 35 grams, mountain naphthalene 30 grams, anistree 75 grams, galingal 75 grams, Chinese cassia tree 50 grams, dried orange peel 25 grams, Chinese prickly ash 30 grams, the Bi roots of grass 60 grams, cape jasmine 30 grams,, the root of Dahurain angelica 50 grams, fennel seeds 30 grams, white pepper 25 grams, cloves 50 grams.
The chicken chafing dish that utilizes embodiment 1 to make, meat is tender fine and smooth, fragrance is dense, delicious flavour, a plurality of families used estimate fine.The pot-stewed chicken pawl that utilizes embodiment 4 to make, weak point consuming time, bright fragrant soft mashed, make people's appetite-stimulating indigestion-relieving.And Chinese cassia tree, cloves, mountain naphthalene and fennel seeds have unique separately fragrance.Galingal and cape jasmine have hyperchromic effect, make cock skin and meat naturally hyperchromic, and fructus amomi makes the pyknosis moulding of meat surface, and dried orange peel has the mashed function of the kindred of taking off.
Condiment of the present invention culinary art chicken can effectively remove raw meat, and is inside and outside tasty, the color and luster nature, and tasty flavouring, form is good, therefore can make the chicken products tasty mouthfeel made, enjoy endless aftertastes, and has good market popularization value.
Claims (5)
1. a condiment for preparing chicken meat food is characterized in that described condiment is comprised of the raw material of following parts by weight: Chinese cassia tree 0.5-1.5 part, semen myristicae 0.3-0.7 part, mountain naphthalene 0.4-0.6 part, anistree 0.5-1.5 part, galingal 0.5-1.5 part, dried orange peel 0.5-1.5 part, Chinese prickly ash 0.4-0.6 part, Bi roots of grass 1-3 part, cape jasmine 0.4-0.6 part, root of Dahurain angelica 0.5-1.5 part, fennel seeds 0.4-0.6 part, white pepper 0.5-1.5 part, cloves 0.4-1 part.
2. condiment as claimed in claim 1 is characterized in that the composed as follows of described condiment: 1 part of Chinese cassia tree, 0.5 part of semen myristicae, 0.5 part of mountain naphthalene, anistree 1 part, 1 part of galingal, 1 part of dried orange peel, 0.5 part in Chinese prickly ash, 2 parts of the Bi roots of grass, 0.5 part of cape jasmine, 1 part of the root of Dahurain angelica, 0.5 part of fennel seeds, 1 part of white pepper, 0.5 part of cloves.
3. claim 1 or the 2 described condiment application in the preparation chicken products.
4. chicken products, described pork product is with claim 1 or 2 described condiment preparations.
5. be shank, chicken wings such as claim 3 or 4 described chicken products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105951023A CN102987325A (en) | 2012-12-31 | 2012-12-31 | Condiment for preparing chicken product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105951023A CN102987325A (en) | 2012-12-31 | 2012-12-31 | Condiment for preparing chicken product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102987325A true CN102987325A (en) | 2013-03-27 |
Family
ID=47916812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105951023A Pending CN102987325A (en) | 2012-12-31 | 2012-12-31 | Condiment for preparing chicken product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102987325A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489722A (en) * | 2014-12-09 | 2015-04-08 | 张战富 | Roasted chicken and preparation method thereof |
| CN104921041A (en) * | 2015-06-29 | 2015-09-23 | 重庆普恒食品科技有限公司 | Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle |
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
| CN106036525A (en) * | 2016-05-31 | 2016-10-26 | 河南省铁梅清真食品有限公司 | Preparation method of air-dried spicy chickens |
| CN106174390A (en) * | 2016-07-27 | 2016-12-07 | 梁建 | Salting seasoning bag |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105536A (en) * | 1994-01-20 | 1995-07-26 | 刘双柱 | Flavouring material for stewed chicken |
| JP2002360200A (en) * | 2001-06-08 | 2002-12-17 | Kaneka San Spice:Kk | Frozen fried food with spice and herb and coating material for frozen fried food |
| CN1589656A (en) * | 2003-08-27 | 2005-03-09 | 张彪 | Formula of beggar chicken infusion liquid |
| CN101331956A (en) * | 2008-08-04 | 2008-12-31 | 马印龙 | Instant grilled chicken and preparation method thereof |
| CN101664147A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Roast chicken flavored spicy seasoning powder |
| CN102113658A (en) * | 2009-12-31 | 2011-07-06 | 张清音 | Condiment for cooking chicken |
| CN102366068A (en) * | 2011-09-21 | 2012-03-07 | 天津市春升清真食品有限公司 | Strong aroma roast chicken and flavoring thereof |
-
2012
- 2012-12-31 CN CN2012105951023A patent/CN102987325A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105536A (en) * | 1994-01-20 | 1995-07-26 | 刘双柱 | Flavouring material for stewed chicken |
| JP2002360200A (en) * | 2001-06-08 | 2002-12-17 | Kaneka San Spice:Kk | Frozen fried food with spice and herb and coating material for frozen fried food |
| CN1589656A (en) * | 2003-08-27 | 2005-03-09 | 张彪 | Formula of beggar chicken infusion liquid |
| CN101331956A (en) * | 2008-08-04 | 2008-12-31 | 马印龙 | Instant grilled chicken and preparation method thereof |
| CN101664147A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Roast chicken flavored spicy seasoning powder |
| CN102113658A (en) * | 2009-12-31 | 2011-07-06 | 张清音 | Condiment for cooking chicken |
| CN102366068A (en) * | 2011-09-21 | 2012-03-07 | 天津市春升清真食品有限公司 | Strong aroma roast chicken and flavoring thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489722A (en) * | 2014-12-09 | 2015-04-08 | 张战富 | Roasted chicken and preparation method thereof |
| CN104921041A (en) * | 2015-06-29 | 2015-09-23 | 重庆普恒食品科技有限公司 | Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle |
| CN104921041B (en) * | 2015-06-29 | 2017-06-13 | 重庆普恒食品科技有限公司 | Spiced cure and its spiced curing food and preparation method of preparation |
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
| CN106036525A (en) * | 2016-05-31 | 2016-10-26 | 河南省铁梅清真食品有限公司 | Preparation method of air-dried spicy chickens |
| CN106174390A (en) * | 2016-07-27 | 2016-12-07 | 梁建 | Salting seasoning bag |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101991077B (en) | Soup-free hot pot-hot pot taste seasonings | |
| CN102551014B (en) | Seasoning | |
| CN102132856B (en) | Seasoning | |
| CN103859438B (en) | A kind of stewed meat products and preparation method thereof | |
| CN103652509A (en) | Steamed bun filled with soup | |
| CN104273298A (en) | Jasmine beauty and health tea and preparation method thereof | |
| CN103621962A (en) | Compound spice condiment and preparation method thereof | |
| CN102972729A (en) | Seasoning for preparing duck meat product | |
| CN103783471A (en) | Health-care meat stewing material | |
| CN104738505A (en) | Natural seasoning and preparation method thereof | |
| CN102987325A (en) | Condiment for preparing chicken product | |
| CN104621521A (en) | Seasoning for cooking | |
| CN104082761A (en) | Spicy spiced pig's feet and preparation method thereof | |
| CN103932138A (en) | Spice-compounded condiment and preparation method thereof | |
| CN103704746A (en) | Making method of smoked chicken | |
| CN104839607A (en) | A preparation method of rosemary seasoning powder and a preparation method thereof | |
| CN102687766B (en) | Healthy spicy edible oil | |
| CN108236099A (en) | A kind of preparation method for the appetizing watermelon seeds that relieves inflammation or internal heat | |
| KR100891689B1 (en) | Chinese Herb Duck Tea and Manufacturing Method | |
| CN102987170A (en) | Seasoning for manufacturing pork food | |
| CN103876088A (en) | Composite seasoning for stewing beef | |
| CN104273295A (en) | Health gardenia tea with effects of clearing heat and cooling blood and preparation method of health gardenia tea | |
| CN102972728A (en) | Seasoning for making beef product | |
| CN105661343A (en) | Blood-pressure-reducing mutton and making method thereof | |
| CN101011159A (en) | Savoury and crisp chicken processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130327 |