CN103478756A - Manufacturing method of flavored roasted chicken leg - Google Patents
Manufacturing method of flavored roasted chicken leg Download PDFInfo
- Publication number
- CN103478756A CN103478756A CN201310388254.0A CN201310388254A CN103478756A CN 103478756 A CN103478756 A CN 103478756A CN 201310388254 A CN201310388254 A CN 201310388254A CN 103478756 A CN103478756 A CN 103478756A
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- CN
- China
- Prior art keywords
- chicken leg
- grams
- minutes
- onion
- potato
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of a flavored roasted chicken leg. The flavored roasted chicken leg is prepared from 500g of chicken leg, 80g of potato, 8g of garlic, 50g of onion, 10g of lemon, 5g of aniseed, 10g of salt, 5g of white pepper powder, 20ml of tomato juice, 20ml of white wine, 5ml of olive oil and 2g of thyme leaf. The manufacturing method comprises the following steps: (1) cleaning the chicken leg, draining, and cutting the chicken leg in different shapes with a knife; (2) pickling the auxiliary materials except the onion and potato at normal temperature for 3 hours; and (3) preheating an oven at 200 DEG C for 5 minutes, putting the pickled chicken leg in the middle of the roaster on which a tin foil is spread, putting the potato and onion around the chicken leg, putting the roaster in the oven, roasting at 200 DEG C for 40 minutes, stopping heating, stewing for 10 minutes, and discharging. The method is simple and easy to learn, reduces the processing frequency of the oven, and maximally prevents the loss of nutrient substances; and the flavored roasted chicken leg has unique flavor and bright color.
Description
Technical field
The present invention relates to a kind of processing method of roast chicken leg, belong to food processing technology field.
Background technology
Chicken leg is rich in amino acid, vitamin A, delicious flavour.Grilled chicken leg manufacture craft on market is loaded down with trivial details, and repeatedly handling ease causes the loss of nutriment.
Summary of the invention
To overcome above-mentioned drawback in order solving, to the purpose of this invention is to provide the grilled chicken leg processing method of a kind of workable, special taste, aromatic flavour, color of light jade-like stone.
Technical scheme of the present invention is as follows:
A kind of roast chicken leg is made by following raw material: chicken leg 500 grams, potato 80 grams, garlic 8 grams, onion 50 grams, lemon 10 grams, anistree 5 grams, salt 10 grams, white pepper powder 5 grams, tomato juice 20 ml, white wine 20ml, olive oil 5ml, thyme leaf 2 grams.
A kind of preparation method of roast chicken leg, step is as follows:
A. chicken leg is cleaned, the moisture that drip-dry is cleaned marks the difform edge of a knife on chicken leg with cutter;
B. use tomato juice, garlic, lemon, anise, salt, white pepper powder, white wine, olive oil, thyme leaf is pickled chicken leg normal temperature 3 hours;
C. baking box is with 200 degrees centigrade of preheatings 5 minutes, by pickling complete chicken leg, will be placed in the middle of the baking tray of completing masking foil, and side is around potato, and onion, be placed in baking box by baking tray, with 200 degrees centigrade of constant temperature bakings 40 minutes, then stops heating, stewing coming out of the stove in 10 minutes.
Beneficial effect of the present invention: easy to learn, workable, special taste, aromatic flavour, color of light jade-like stone have reduced the repeatedly processing of baking box as far as possible, have prevented to greatest extent the loss of nutriment.
The specific embodiment
Below in conjunction with example, the invention will be further described.
Raw material is: chicken leg 500 grams, potato 80 grams, garlic 8 grams, onion 50 grams, lemon 10 grams, anistree 5 grams, salt 10 grams, white pepper powder 5 grams, tomato juice 20 ml, white wine 20ml, olive oil 5ml, thyme leaf 2 grams.
Making step is as follows:
(1) chicken leg is cleaned, the moisture that drip-dry is cleaned marks the difform edge of a knife on chicken leg with cutter;
(2) with tomato juice, garlic, lemon, anise, salt, white pepper powder, white wine, olive oil, thyme leaf is pickled chicken leg normal temperature 3 hours;
(3) pickle completely, baking box, with 200 degrees centigrade of preheatings 5 minutes, will be completed the masking foil chicken leg and will be placed in the middle of baking tray, potato is put on side well, and onion is placed in baking box by baking tray, with 200 degrees centigrade of constant temperature bakings 40 minutes, then stop heating, stewing coming out of the stove in 10 minutes.
Claims (2)
1. the processing method of a roast chicken leg, is characterized in that, by following raw material, made: chicken leg 500 grams, potato 80 grams, garlic 8 grams, onion 50 grams, lemon 10 grams, anistree 5 grams, salt 10 grams, white pepper powder 5 grams, tomato juice 20 ml, white wine 20ml, olive oil 5ml, thyme leaf 2 grams.
2. the processing method of a kind of roast chicken according to claim 1, is characterized in that, step is as follows:
A. chicken leg is cleaned, the moisture that drip-dry is cleaned marks the difform edge of a knife on chicken leg with cutter;
B. use tomato juice, garlic, lemon, anise, salt, white pepper powder, white wine, olive oil, thyme leaf is pickled chicken leg normal temperature 3 hours;
C. baking box is with 200 degrees centigrade of preheatings 5 minutes, by pickling complete chicken leg, will be placed in the middle of the baking tray of completing masking foil, and side is around potato, and onion, be placed in baking box by baking tray, with 200 degrees centigrade of constant temperature bakings 40 minutes, then stops heating, stewing coming out of the stove in 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310388254.0A CN103478756A (en) | 2013-09-02 | 2013-09-02 | Manufacturing method of flavored roasted chicken leg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310388254.0A CN103478756A (en) | 2013-09-02 | 2013-09-02 | Manufacturing method of flavored roasted chicken leg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478756A true CN103478756A (en) | 2014-01-01 |
Family
ID=49819618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310388254.0A Pending CN103478756A (en) | 2013-09-02 | 2013-09-02 | Manufacturing method of flavored roasted chicken leg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478756A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770753A (en) * | 2015-04-17 | 2015-07-15 | 赖世权 | Conditioning barbecue potato-taste chicken and processing method thereof |
| CN106036760A (en) * | 2016-06-21 | 2016-10-26 | 河南永达清真食品有限公司 | Spiced water and method for manufacturing chicken tendon strings by utilizing spiced water |
| CN107467532A (en) * | 2017-08-16 | 2017-12-15 | 安徽省启示录餐饮管理有限公司 | Burnt skin long-acting fresh-keeping drumstick and preparation method thereof |
| CN109463707A (en) * | 2018-10-31 | 2019-03-15 | 江苏雨润肉食品有限公司 | A kind of roast chicken flavouring material formula and its application method |
-
2013
- 2013-09-02 CN CN201310388254.0A patent/CN103478756A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770753A (en) * | 2015-04-17 | 2015-07-15 | 赖世权 | Conditioning barbecue potato-taste chicken and processing method thereof |
| CN106036760A (en) * | 2016-06-21 | 2016-10-26 | 河南永达清真食品有限公司 | Spiced water and method for manufacturing chicken tendon strings by utilizing spiced water |
| CN107467532A (en) * | 2017-08-16 | 2017-12-15 | 安徽省启示录餐饮管理有限公司 | Burnt skin long-acting fresh-keeping drumstick and preparation method thereof |
| CN109463707A (en) * | 2018-10-31 | 2019-03-15 | 江苏雨润肉食品有限公司 | A kind of roast chicken flavouring material formula and its application method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |
|
| WD01 | Invention patent application deemed withdrawn after publication |