CN103610097A - Smoked chicken making method - Google Patents
Smoked chicken making method Download PDFInfo
- Publication number
- CN103610097A CN103610097A CN201310521203.0A CN201310521203A CN103610097A CN 103610097 A CN103610097 A CN 103610097A CN 201310521203 A CN201310521203 A CN 201310521203A CN 103610097 A CN103610097 A CN 103610097A
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- CN
- China
- Prior art keywords
- chicken
- grams
- cock
- smoked
- putting
- 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
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
Abstract
The invention discloses a smoked chicken making method, and relates to the technical field of smoked chickens. The method is characterized in that the method comprises the following steps: 1, killing a young cock, and cleaning; 2, putting the cock on a chopping board with the belly faces upward, cutting out the intermediates of the ribs and the vertebra of the cock by a cutter, bending with hands, putting a small wood rod in the belly to support, cutting the lower belly tip of the cock to form a small opening, inserting cock legs into the opening in an intersect manner, inserting cock wings into the oral cavity in an intersect manner, and air-drying the surface to remove water for later use; 3, filling a perfume into a cloth bag, well binding the cloth bag, and putting the cloth bag in a boiler; 4, putting 20g of fresh ginger, 5g of five spice powder, 5g of powdered pepper and 15g of monosodium glutamate in the boiler with purified water, and blending; 5, covering the body of the cock with sesame oil; 6, immersing the chicken in the boiler for 1h, boiling the chicken with slow fire to a half-cooked state, adding salt, taking out, and roast-smoking while hot; and 7, putting the cock on the perforated strainer in the boiler after boiling, adding white sugar when the bottom of the boiler is heated to slight red, smoking for 2min, overturning the body of the cock, and smoking for 2-3min. Smoked chicken obtained in the invention has the advantages of tender taste, many seasonings, deliciousness and tastiness.
Description
Technical field:
The present invention relates to smoked chicken technical field, specifically a kind of smoked chicken preparation method.
Background technology:
Smoked chicken refers to through the spiced chicken of waiting smell edifying of the food five tastes.Smoked chicken material used is full chicken, i.e. one whole chicken.Smoked chicken is with the difference of roast chicken: traditional roast chicken is most of when barbecue is directly to contact with barbecue stage property, so, easily allows chicken be heated inhomogeneous; And smoked chicken is just different, smoked chicken is because being subject to the smell edifying of the spiced five tastes, and plainly hot gas namely, uniform while being heated when edifying, and the smell of assurance chicken ecosystem do not expose, and also preserved a complete chicken, has very much artistry, welcome by a person sponging on an aristocrat.The condiment that existing smoked chicken is put into is less, and taste is comparatively single.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of condiment many, appetizing smoked chicken preparation method.
A smoked chicken preparation method, is characterized in that: comprise the following steps:
(1) young cock is slaughtered to clean it up;
(2) chicken is placed on to chopping board upper abdomen upwards, with cutter, chicken ribs bone and vertebra middle are cut off, and press folding with hand, then with one of small wood, putting into tripe abdomen props up, under chicken, dried meat point place opens an osculum again, chicken leg is intersected in insert port, and two wings intersect and insert in oral cavities, then it is stand-by to dry surface moisture;
(3) spices is packed in cloth bag and ties and put in pot;
(4) fresh ginger 20g, five-spice powder 5g, pepper powder 5g, monosodium glutamate 15g are put into the pot mediation of pure water;
(5) chicken, smear with it all over sesame oil;
(6) chicken is cooked soak 1 hour again, then with little fire, boil to half-mature salt adding, then till continuing to boil maturation, take out and fire-cure while hot;
(7) chicken is put into after boiling on pot double-edged fine-toothed comb, the bottom of a pan is burnt to micro-and when red, is lowered to white sugar smoked after 2 minutes again, and upset chicken body is smoked two or three minutes again.
Described spices comprises 20 grams of Chinese cassia trees, 15 grams of cloves, 5 grams of nutmegs, 5 grams of fructus amomis, 10 grams of the roots of Dahurain angelica, 5 grams of rhizoma zingiberis, 10 grams, cassia bark, 10 grams of dried orange peels, 10 grams in one's early teens, 100 grams of white granulated sugars, 60 grams of sesame oil.
The invention has the beneficial effects as follows: taste of the present invention is fresh and tender, and flavoring is many, tasty.
The specific embodiment:
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with instantiation, further set forth the present invention.
A smoked chicken preparation method, comprises the following steps:
(1) young cock is slaughtered to clean it up;
(2) chicken is placed on to chopping board upper abdomen upwards, with cutter, chicken ribs bone and vertebra middle are cut off, and press folding with hand, then with one of small wood, putting into tripe abdomen props up, under chicken, dried meat point place opens an osculum again, chicken leg is intersected in insert port, and two wings intersect and insert in oral cavities, then it is stand-by to dry surface moisture;
(3) spices is packed in cloth bag and ties and put in pot;
(4) fresh ginger 20g, five-spice powder 5g, pepper powder 5g, monosodium glutamate 15g are put into the pot mediation of pure water;
(5) chicken, smear with it all over sesame oil;
(6) chicken is cooked soak 1 hour again, then with little fire, boil to half-mature salt adding, then till continuing to boil maturation, take out and fire-cure while hot;
(7) chicken is put into after boiling on pot double-edged fine-toothed comb, the bottom of a pan is burnt to micro-and when red, is lowered to white sugar smoked after 2 minutes again, and upset chicken body is smoked two or three minutes again.
Spices comprises 20 grams of Chinese cassia trees, 15 grams of cloves, 5 grams of nutmegs, 5 grams of fructus amomis, 10 grams of the roots of Dahurain angelica, 5 grams of rhizoma zingiberis, 10 grams, cassia bark, 10 grams of dried orange peels, 10 grams in one's early teens, 100 grams of white granulated sugars, 60 grams of sesame oil.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a smoked chicken preparation method, is characterized in that: comprise the following steps:
(1) young cock is slaughtered to clean it up;
(2) chicken is placed on to chopping board upper abdomen upwards, with cutter, chicken ribs bone and vertebra middle are cut off, and press folding with hand, then with one of small wood, putting into tripe abdomen props up, under chicken, dried meat point place opens an osculum again, chicken leg is intersected in insert port, and two wings intersect and insert in oral cavities, then it is stand-by to dry surface moisture;
(3) spices is packed in cloth bag and ties and put in pot;
(4) fresh ginger 20g, five-spice powder 5g, pepper powder 5g, monosodium glutamate 15g are put into the pot mediation of pure water;
(5) chicken, smear with it all over sesame oil;
(6) chicken is cooked soak 1 hour again, then with little fire, boil to half-mature salt adding, then till continuing to boil maturation, take out and fire-cure while hot;
(7) chicken is put into after boiling on pot double-edged fine-toothed comb, the bottom of a pan is burnt to micro-and when red, is lowered to white sugar smoked after 2 minutes again, and upset chicken body is smoked two or three minutes again.
2. a kind of smoked chicken preparation method according to claim 1, is characterized in that: described spices comprises 20 grams of Chinese cassia trees, 15 grams of cloves, 5 grams of nutmegs, 5 grams of fructus amomis, 10 grams of the roots of Dahurain angelica, 5 grams of rhizoma zingiberis, 10 grams, cassia bark, 10 grams of dried orange peels, 10 grams in one's early teens, 100 grams of white granulated sugars, 60 grams of sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310521203.0A CN103610097A (en) | 2013-10-29 | 2013-10-29 | Smoked chicken making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310521203.0A CN103610097A (en) | 2013-10-29 | 2013-10-29 | Smoked chicken making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103610097A true CN103610097A (en) | 2014-03-05 |
Family
ID=50160833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310521203.0A Pending CN103610097A (en) | 2013-10-29 | 2013-10-29 | Smoked chicken making method |
Country Status (1)
| Country | Link |
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| CN (1) | CN103610097A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522608A (en) * | 2003-09-05 | 2004-08-25 | 刘士纯 | Flavor smoked chicken making method |
| CN101695389A (en) * | 2009-10-31 | 2010-04-21 | 任艳平 | Method for manufacturing roasted chickens |
| CN101744304A (en) * | 2008-12-11 | 2010-06-23 | 宁艳艳 | Formula of roast chicken with sweet osmanthus flower |
| CN102987425A (en) * | 2012-11-21 | 2013-03-27 | 康爱民 | Manufacture method of smoked chicken |
-
2013
- 2013-10-29 CN CN201310521203.0A patent/CN103610097A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522608A (en) * | 2003-09-05 | 2004-08-25 | 刘士纯 | Flavor smoked chicken making method |
| CN101744304A (en) * | 2008-12-11 | 2010-06-23 | 宁艳艳 | Formula of roast chicken with sweet osmanthus flower |
| CN101695389A (en) * | 2009-10-31 | 2010-04-21 | 任艳平 | Method for manufacturing roasted chickens |
| CN102987425A (en) * | 2012-11-21 | 2013-03-27 | 康爱民 | Manufacture method of smoked chicken |
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| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140305 |