CN103099230A - Dried barbecue chicken and making method thereof - Google Patents
Dried barbecue chicken and making method thereof Download PDFInfo
- Publication number
- CN103099230A CN103099230A CN2011103589014A CN201110358901A CN103099230A CN 103099230 A CN103099230 A CN 103099230A CN 2011103589014 A CN2011103589014 A CN 2011103589014A CN 201110358901 A CN201110358901 A CN 201110358901A CN 103099230 A CN103099230 A CN 103099230A
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- China
- Prior art keywords
- chicken
- barbecue
- preparation
- dired
- stew
- 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
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 35
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 239000003610 charcoal Substances 0.000 claims abstract description 5
- 239000008280 blood Substances 0.000 claims abstract description 4
- 210000004369 blood Anatomy 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 41
- 235000013555 soy sauce Nutrition 0.000 claims description 15
- 235000013547 stew Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 11
- 241001131796 Botaurus stellaris Species 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- Seasonings (AREA)
Abstract
The invention relates to a dried barbecue chicken and a making method thereof, belonging to the field of food processing. The making method of the dried barbecue chicken comprises the following steps of: washing with water and cooking chicken to remove blood, draining, putting the chicken into brine to marinate, roasting the chicken through charcoal fire, adding spice, mixing and airing. The dried chicken made by the method has a crisp chicken taste, a special charcoal barbecue taste and chewy flavor, and a new snack food is provided for people.
Description
Technical field
The present invention relates to a kind of preparation method who roasts dired chicken meat, belong to food processing field.
Background technology
Chicken protein content is high and fat content is low, also contains abundant calcium, iron, phosphorus and Cobastab etc., delicious flavour, and eating method is numerous.At present, the barbecue dired chicken meat made take chicken as raw material not yet appears on market.
Summary of the invention
The purpose of this invention is to provide a kind of barbecue dired chicken meat and preparation method thereof, the barbecue dired chicken meat that makes with the method has the crisp-fried flavor of chicken and strong barbecue flavor simultaneously.
The inventive method comprises following steps:
A, chicken are cleaned, and cook off watery blood, are filtered dry, and put into the bittern stew in soy sauce;
B, with chicken charcoal fire baking, add spices, mix dry getting final product thoroughly.
Further, step a chicken should adopt chicken-breasted; Chicken block is cut into the strip that the cross section length and width is 6～10mm after cleaning.
More than step a stew in soy sauce chicken to 6 maturation.For more tasty, more than soaking 1h after stew in soy sauce chicken in bittern.
The spices of step b is the common spices such as sesame, Chinese prickly ash, capsicum, anise, fennel, cloves, cassia bark, green onion, cumin, pepper, and consumption is as the criterion with common dose, does seasoning.
Drying mode can adopt the mode of drying or drying.More dried due to baking can be removed moisture and get final product.
Beneficial effect of the present invention: the inventive method technique is simple, easily enforcement, manufactured goods barbecue flavor is strong, good mouthfeel, have simultaneously characteristics nutritious, that appetizing helps food, meet the diet style that modern people pursue nutrition, health care, convenience and pure natural, be fit to the men and women, old and young person sponging on an aristocrat of each side and taste for a long time.
The specific embodiment
The preparation method that the present invention roasts dired chicken meat is:
A, chicken are cleaned, and cook off watery blood, are filtered dry, and put into the bittern stew in soy sauce;
B, with chicken charcoal fire baking, add spices, mix dry getting final product thoroughly.
The barbecue dired chicken meat that the method makes has the crisp-fried flavor of chicken and strong barbecue flavor simultaneously.
Preferably, adopt rapid a chicken should adopt chicken-breasted; Chicken block is cut into the strip that the cross section length and width is 6～10mm after cleaning.
Preferably, more than step a stew in soy sauce chicken to 6 maturation.For more tasty, more than soaking 1h after stew in soy sauce chicken in bittern.。
Preferably, the spices of step b is the common spices such as sesame sesame, Chinese prickly ash, capsicum, anise, fennel, cloves, cassia bark, green onion, cumin, pepper, and consumption is as the criterion with common dose, does seasoning.
Embodiment 1
500g essence chicken is cleaned, be cut into the strip that the cross section length and width is 7mm, put into the bittern stew in soy sauce.More than soaking 1h after stew in soy sauce chicken 6 is ripe in bittern.Chicken baked after above-mentioned stew in soy sauce mixed thoroughly with spices such as capsicum, Chinese prickly ash, star aniseed powder, fennel powder, cumin powders to going out fragrance, dry.
Embodiment 2
500g essence chicken is cleaned, be cut into the strip that the cross section length and width is 10mm, put into the bittern stew in soy sauce.More than soaking 1h after stew in soy sauce chicken 6 is ripe in bittern.Chicken baked after above-mentioned stew in soy sauce mixed thoroughly with spices such as capsicum, Chinese prickly ash, star aniseed powder, fennel powder, cumin powders to going out fragrance, dry.
Product of the present invention is nutritious, and does not add the additives such as essence, pigment in manufacturing process, and the barbecue flavor is strong, is particularly suitable as snacks edible.
Claims (7)
1. preparation method who roasts dired chicken meat is characterized in that: comprise following steps:
A, chicken are cleaned, and cook off watery blood, are filtered dry, and put into the bittern stew in soy sauce;
B, with chicken charcoal fire baking, add spices, mix dry getting final product thoroughly.
2. the preparation method of barbecue dired chicken meat according to claim 1, is characterized in that: more than step a stew in soy sauce chicken to 6 maturation.
3. the preparation method of barbecue dired chicken meat according to claim 1, is characterized in that: more than soaking 1h after step a stew in soy sauce chicken in bittern.
4. the preparation method of barbecue dired chicken meat according to claim 1, it is characterized in that: described spices is at least a in sesame, Chinese prickly ash, capsicum, anise, fennel, cloves, cassia bark, green onion, cumin, pepper.
5. the preparation method of barbecue dired chicken meat according to claim 1, it is characterized in that: described chicken is chicken-breasted.
6. the preparation method of barbecue dired chicken meat according to claim 1, it is characterized in that: described drying is for drying or drying.
7. the barbecue dired chicken meat of the described preparation method's gained of claim 1～6 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103589014A CN103099230A (en) | 2011-11-14 | 2011-11-14 | Dried barbecue chicken and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103589014A CN103099230A (en) | 2011-11-14 | 2011-11-14 | Dried barbecue chicken and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099230A true CN103099230A (en) | 2013-05-15 |
Family
ID=48307686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103589014A Pending CN103099230A (en) | 2011-11-14 | 2011-11-14 | Dried barbecue chicken and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099230A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478750A (en) * | 2013-09-10 | 2014-01-01 | 徐亮 | Processing method of barbecue and spices thereof |
| CN104126814A (en) * | 2014-06-13 | 2014-11-05 | 蚌埠锦徽食品有限公司 | Chicken fillets with pickled peppers and preparation method thereof |
| CN104172265A (en) * | 2014-08-27 | 2014-12-03 | 无锡财富古运河酒店有限公司 | Processing method of meat foods |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
-
2011
- 2011-11-14 CN CN2011103589014A patent/CN103099230A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478750A (en) * | 2013-09-10 | 2014-01-01 | 徐亮 | Processing method of barbecue and spices thereof |
| CN104126814A (en) * | 2014-06-13 | 2014-11-05 | 蚌埠锦徽食品有限公司 | Chicken fillets with pickled peppers and preparation method thereof |
| CN104172265A (en) * | 2014-08-27 | 2014-12-03 | 无锡财富古运河酒店有限公司 | Processing method of meat foods |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |