CN103099230A - Dried barbecue chicken and making method thereof - Google Patents
Dried barbecue chicken and making method thereof Download PDFInfo
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- 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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- chicken
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- dired
- stew
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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 |
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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 |
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| 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 |
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| 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 |