CN103263026A - Spicy material for spiced chicken and cooking method thereof - Google Patents
Spicy material for spiced chicken and cooking method thereof Download PDFInfo
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- CN103263026A CN103263026A CN2013101173287A CN201310117328A CN103263026A CN 103263026 A CN103263026 A CN 103263026A CN 2013101173287 A CN2013101173287 A CN 2013101173287A CN 201310117328 A CN201310117328 A CN 201310117328A CN 103263026 A CN103263026 A CN 103263026A
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Abstract
The present invention discloses a spicy material for spiced chicken and a cooking method thereof. The ingredients of the spicy material include inkfish bone meal, dried orange peel, shiitake mushroom, the root of kudzu vine, yellow mustard seed, cassia seed, pomegranate seed, hawthorn seed, Hawk tea, sunflower disk, houttuynia cordata, Gordon Euryale seed, lavender, citron, flos sophorae, witloof, lotus seed, star anise, lily, dried ginger, lilac, monosodium glutamate, black pepper, vegetable oil, salt, soy sauce and capsicum red pigment; on the basis of delicious traditional spice marinade with strong taste, the present invention adds many kinds of materials such as inkfish bone meal, pomegranate seed, hawthorn seed, Hawk tea, sunflower disk, Gordon Euryale seed, lavender, lotus seed, lilac, etc., with the effect of fragrance, great taste, and whetting one's appetite. Meanwhile in cooking method with spices, the present invention adopts the steps of freezing, unfreezing, mechanical tumbling and the like, and thereby the sarcomere is stretched, sarcolemma and other connective tissues are loosened and broken, eventually making flesh soft, so that the quality of the product is improved.
Description
Technical field
The present invention relates to food processing field, be specifically related to halogen material and the stew in soy sauce method thereof of a kind of stew in soy sauce chicken.
Background technology
Spiced and stewed food is the traditional local flavor cooked product of China, its preparation method is to mix up the halogen material earlier, then raw material and the also meticulous boiling of halogen material mixing are formed, because the muscle fibre content height of product, make the spiced and stewed food ubiquity to be difficult for chewing, defective such as mouthfeel difference, therefore improve the tender degree of spiced and stewed food, have to be related to and improve the quality of products, promote the meaning of the development of this industry.
Summary of the invention
The object of the present invention is to provide halogen material and the stew in soy sauce method thereof of a kind of stew in soy sauce chicken.
The present invention adopts following technical scheme to achieve these goals:
The halogen material of stew in soy sauce chicken, the weight portion of its constitutive material is: cuttlefish bone meal 4.5-6.5, dried orange peel 25-27, mushroom 10-12, root of kudzu vine 3.0-4.5, SEMEN SINAPIS ALBAE 1.5-2.5, cassia seed 4.0-5.5, pomegranate seed 15-25, Chinese hawthorn seed 10-12, eagle tea 18-22, floral disc of sunflower into 3.3-3.5, cordate houttuynia 4.0-4.2, Gorgon fruit 8.0-9.0, lavender 8-12, citron 5.5-6.5, sophora flower 10-15, witloof 3.3-3.8, lotus seeds 20-25, anistree 4.0-5.0, lily 6.5-8.5, rhizoma zingiberis 4.0-5.0, cloves 1.5-2.5, monosodium glutamate 7.0-9.0, black pepper 4.5-5.5, vegetable oil 45-55, salt 20-30, soy sauce 6.0-8.0 and capsicum red pigment 1.5-3.5.
The halogen material of stew in soy sauce chicken, the weight portion of its constitutive material is: cuttlefish bone meal 5.5, dried orange peel 26, mushroom 11, the root of kudzu vine 3.8, SEMEN SINAPIS ALBAE 2.0, cassia seed 4.8, pomegranate seed 20, Chinese hawthorn seed 11, eagle tea 20, floral disc of sunflower into 3.4, cordate houttuynia 4.1, Gorgon fruit 8.5, lavender 10, citron 6.0, sophora flower 12, witloof 3.5, lotus seeds 22, anise 4.5, lily 7.5, rhizoma zingiberis 4.5, cloves 2.0, monosodium glutamate 8.0, black pepper 5.0, vegetable oil 50, salt 25, soy sauce 7.0 and capsicum red pigment 2.5.
The method of halogen material stew in soy sauce chicken may further comprise the steps:
(1), take by weighing each component raw material by the weight portion of constitutive material, the solid material of large volume is pounded is broken to 0.8-1.0cm, then solid material is mixed and the cloth bag of packing in, stand-by;
(2), select the chicken of high-quality, put into the freezing 2.5-3.5h of refrigerator after finishing, the cleaning, take out again and place 1-2h, put into mechanical tumbler tumbling 20-30min then, maintain the temperature at 18-25 ℃, again chicken is put into steamer, add the pure water of capacity, add step (1) deployed halogen material cloth bag, intensification is boiled it, boiling 50-60min adds the liquid charging stock in the constitutive material again, stops to heat back chicken and soak 3-4h in the bittern feed liquid;
(3), the chicken in the taking-up step (2), dry to chicken water content reduction 10-20%, in vacuum packing machine, vacuumize packing, the retort pouch of sealing is put into the cannery retort high temperature sterilization, sterilization temperature is 130-140 ℃, and sterilizing time is 25-35min.
Beneficial effect of the present invention:
The present invention is on the basis that guarantees the bright thick flavor of traditional bittern, cuttlefish bone meal, pomegranate seed, Chinese hawthorn seed, eagle tea, floral disc of sunflower into, Gorgon fruit, lavender, lotus seeds and cloves plurality of raw materials have been added, have pot-stewed fowl fragrance, tasty, orectic effect, simultaneously on the stew in soy sauce method, adopt freezing, thaw and step such as mechanical tumbling, thereby muscle segment is elongated connective tissues such as the sarolemma loose crushing that becomes, finally make meat become soft, thereby product quality is improved.
The specific embodiment
Embodiment 1: the halogen material of stew in soy sauce chicken, the weight portion of its constitutive material (g) is: cuttlefish bone meal 4.5, dried orange peel 25, mushroom 10, the root of kudzu vine 3.0, SEMEN SINAPIS ALBAE 1.5, cassia seed 4.0, pomegranate seed 15, Chinese hawthorn seed 10, eagle tea 18, floral disc of sunflower into 3.3, cordate houttuynia 4.0, Gorgon fruit 8.0, lavender 8, citron 5.5, sophora flower 10, witloof 3.3, lotus seeds 20, anise 4.0, lily 6.5, rhizoma zingiberis 4.0, cloves 1.5, monosodium glutamate 7.0, black pepper 4.5, vegetable oil 45, salt 20, soy sauce 6.0 and capsicum red pigment 1.5.
The method of halogen material stew in soy sauce chicken may further comprise the steps:
(1), take by weighing each component raw material by the weight portion of constitutive material, the solid material of large volume is pounded is broken to 0.8-1.0cm, then solid material is mixed and the cloth bag of packing in, stand-by;
(2), select the chicken of high-quality, put into the freezing 3.0h of refrigerator after finishing, the cleaning, take out again and place 1.5h, put into mechanical tumbler tumbling 25min then, maintain the temperature at 22 ℃, again chicken is put into steamer, add the pure water of capacity, add step (1) deployed halogen material cloth bag, intensification is boiled it, boiling 55min adds the liquid charging stock in the constitutive material again, stops to heat back chicken and soak 3.5h in the bittern feed liquid;
(3), take out the chicken in the step (2), dry to the chicken water content and reduce by 15%, in vacuum packing machine, vacuumize packing, the retort pouch that seals is put into the cannery retort high temperature sterilization, sterilization temperature is 135 ℃, sterilizing time is 30min.
Embodiment 2: the halogen material of stew in soy sauce chicken, the weight portion of its constitutive material (g) is: cuttlefish bone meal 5.5, dried orange peel 26, mushroom 11, the root of kudzu vine 3.8, SEMEN SINAPIS ALBAE 2.0, cassia seed 4.8, pomegranate seed 20, Chinese hawthorn seed 11, eagle tea 20, floral disc of sunflower into 3.4, cordate houttuynia 4.1, Gorgon fruit 8.5, lavender 10, citron 6.0, sophora flower 12, witloof 3.5, lotus seeds 22, anise 4.5, lily 7.5, rhizoma zingiberis 4.5, cloves 2.0, monosodium glutamate 8.0, black pepper 5.0, vegetable oil 50, salt 25, soy sauce 7.0 and capsicum red pigment 2.5.
The method of halogen material stew in soy sauce chicken is as embodiment 1.
Embodiment 3: the halogen material of stew in soy sauce chicken, the weight portion of its constitutive material (g) is: cuttlefish bone meal 6.5, dried orange peel 27, mushroom 12, the root of kudzu vine 4.5, SEMEN SINAPIS ALBAE 2.5, cassia seed 5.5, pomegranate seed 25, Chinese hawthorn seed 12, eagle tea 22, floral disc of sunflower into 3.5, cordate houttuynia 4.2, Gorgon fruit 9.0, lavender 12, citron 6.5, sophora flower 15, witloof 3.8, lotus seeds 25, anise 5.0, lily 8.5, rhizoma zingiberis 5.0, cloves 2.5, monosodium glutamate 9.0, black pepper 5.5, vegetable oil 55, salt 30, soy sauce 8.0 and capsicum red pigment 3.5.
The method of halogen material stew in soy sauce chicken is as embodiment 1.
Claims (3)
1. the halogen material of a stew in soy sauce chicken is characterized in that the weight portion of its constitutive material is: cuttlefish bone meal 4.5-6.5, dried orange peel 25-27, mushroom 10-12, root of kudzu vine 3.0-4.5, SEMEN SINAPIS ALBAE 1.5-2.5, cassia seed 4.0-5.5, pomegranate seed 15-25, Chinese hawthorn seed 10-12, eagle tea 18-22, floral disc of sunflower into 3.3-3.5, cordate houttuynia 4.0-4.2, Gorgon fruit 8.0-9.0, lavender 8-12, citron 5.5-6.5, sophora flower 10-15, witloof 3.3-3.8, lotus seeds 20-25, anistree 4.0-5.0, lily 6.5-8.5, rhizoma zingiberis 4.0-5.0, cloves 1.5-2.5, monosodium glutamate 7.0-9.0, black pepper 4.5-5.5, vegetable oil 45-55, salt 20-30, soy sauce 6.0-8.0 and capsicum red pigment 1.5-3.5.
2. the halogen material of stew in soy sauce chicken according to claim 1 is characterized in that the weight portion of its constitutive material is: cuttlefish bone meal 5.5, dried orange peel 26, mushroom 11, the root of kudzu vine 3.8, SEMEN SINAPIS ALBAE 2.0, cassia seed 4.8, pomegranate seed 20, Chinese hawthorn seed 11, eagle tea 20, floral disc of sunflower into 3.4, cordate houttuynia 4.1, Gorgon fruit 8.5, lavender 10, citron 6.0, sophora flower 12, witloof 3.5, lotus seeds 22, anise 4.5, lily 7.5, rhizoma zingiberis 4.5, cloves 2.0, monosodium glutamate 8.0, black pepper 5.0, vegetable oil 50, salt 25, soy sauce 7.0 and capsicum red pigment 2.5.
3. the method for a halogen material stew in soy sauce chicken as claimed in claim 1 is characterized in that may further comprise the steps:
(1), take by weighing each component raw material by the weight portion of constitutive material, the solid material of large volume is pounded is broken to 0.8-1.0cm, then solid material is mixed and the cloth bag of packing in, stand-by;
(2), select the chicken of high-quality, put into the freezing 2.5-3.5h of refrigerator after finishing, the cleaning, take out again and place 1-2h, put into mechanical tumbler tumbling 20-30min then, maintain the temperature at 18-25 ℃, again chicken is put into steamer, add the pure water of capacity, add step (1) deployed halogen material cloth bag, intensification is boiled it, boiling 50-60min adds the liquid charging stock in the constitutive material again, stops to heat back chicken and soak 3-4h in the bittern feed liquid;
(3), the chicken in the taking-up step (2), dry to chicken water content reduction 10-20%, in vacuum packing machine, vacuumize packing, the retort pouch of sealing is put into the cannery retort high temperature sterilization, sterilization temperature is 130-140 ℃, and sterilizing time is 25-35min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101173287A CN103263026A (en) | 2013-04-07 | 2013-04-07 | Spicy material for spiced chicken and cooking method thereof |
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| CN2013101173287A CN103263026A (en) | 2013-04-07 | 2013-04-07 | Spicy material for spiced chicken and cooking method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082762A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Seafood flavored spiced chicken claws and preparation method thereof |
| CN104082774A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Milky pot-stewed chicken claws and preparation method thereof |
| CN104207170A (en) * | 2014-08-04 | 2014-12-17 | 安徽省百益食品有限公司 | Fragrant-taro-flavor chicken cutlet and preparation method thereof |
| CN105685932A (en) * | 2016-02-03 | 2016-06-22 | 和县凤台山煜新畜牧有限公司 | Marinating material for braised pork and method for making braised pork |
| CN106617066A (en) * | 2017-01-06 | 2017-05-10 | 宁波大学 | Unsaturated fatty acid-enriched cool type boiled sliced poultry meat and making method thereof |
| CN110495595A (en) * | 2018-05-18 | 2019-11-26 | 徐州惠农鸭业有限公司 | A kind of halogen material formula of black green pepper Fresh Grade Breast and black green pepper Fresh Grade Breast preparation method |
| CN111264782A (en) * | 2020-03-02 | 2020-06-12 | 上海银龙食品有限公司 | Chicken marinated product and preparation method thereof |
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| CN1340313A (en) * | 2000-08-30 | 2002-03-20 | 周建洪 | Formular of Renshen-Baibao chicken and its cooking technology |
| CN1463620A (en) * | 2002-06-21 | 2003-12-31 | 余国安 | Pot-stewing powder and method for marinating caishidried bean curd using same |
| CN101822357A (en) * | 2010-05-04 | 2010-09-08 | 何才福 | Stewing material for stewing duck and use method thereof |
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
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2013
- 2013-04-07 CN CN2013101173287A patent/CN103263026A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1340313A (en) * | 2000-08-30 | 2002-03-20 | 周建洪 | Formular of Renshen-Baibao chicken and its cooking technology |
| CN1463620A (en) * | 2002-06-21 | 2003-12-31 | 余国安 | Pot-stewing powder and method for marinating caishidried bean curd using same |
| CN101822357A (en) * | 2010-05-04 | 2010-09-08 | 何才福 | Stewing material for stewing duck and use method thereof |
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082762A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Seafood flavored spiced chicken claws and preparation method thereof |
| CN104082774A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Milky pot-stewed chicken claws and preparation method thereof |
| CN104207170A (en) * | 2014-08-04 | 2014-12-17 | 安徽省百益食品有限公司 | Fragrant-taro-flavor chicken cutlet and preparation method thereof |
| CN105685932A (en) * | 2016-02-03 | 2016-06-22 | 和县凤台山煜新畜牧有限公司 | Marinating material for braised pork and method for making braised pork |
| CN106617066A (en) * | 2017-01-06 | 2017-05-10 | 宁波大学 | Unsaturated fatty acid-enriched cool type boiled sliced poultry meat and making method thereof |
| CN110495595A (en) * | 2018-05-18 | 2019-11-26 | 徐州惠农鸭业有限公司 | A kind of halogen material formula of black green pepper Fresh Grade Breast and black green pepper Fresh Grade Breast preparation method |
| CN111264782A (en) * | 2020-03-02 | 2020-06-12 | 上海银龙食品有限公司 | Chicken marinated product and preparation method thereof |
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Application publication date: 20130828 |