CN103610102A - Preparation method of mushroom chicken - Google Patents
Preparation method of mushroom chicken Download PDFInfo
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- CN103610102A CN103610102A CN201310610302.6A CN201310610302A CN103610102A CN 103610102 A CN103610102 A CN 103610102A CN 201310610302 A CN201310610302 A CN 201310610302A CN 103610102 A CN103610102 A CN 103610102A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000004383 yellowing Methods 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 4
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- 239000005642 Oleic acid Substances 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
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- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
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- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of cooked food processing and discloses a preparation method of a mushroom chicken. The preparation method comprises the following steps: heating an iron pot, adding yellow bean oil, adding onions, ginger, Sichuan peppers, wild peppers, bay leaves, anise, radix angelicae and alpinia galanga when the oil temperature reaches 120+/-20 DEG C, adding chicken nuggets and performing stir-frying when frying sound and fragrance are generated, adding dark soy sauce and yellow rice or millet wine when chicken skin is yellowed, performing stir-frying until the chicken nuggets have the sauce color, adding white sugar and salt, adding water, thoroughly boiling chicken meat, putting soaked mushrooms into the pot, and slowly stewing with slow fire for 40-50 minutes. The mushroom chicken prepared by using the method is delicious in taste, rich in nutrition and heavy in fragrance.
Description
Technical field
The present invention relates to prepared food processing technique field, be specifically related to a kind of preparation method of mushroom chicken.
Background technology
The fine and tender taste of chicken, flavour is delicious, is applicable to multiple cooking method, and being rich in nutrition, the effect that has nourishing to take care of health.Chicken and beef, pork comparison, the quality of its protein is higher, and fat content is lower.In addition, be rich in whole essential amino acids in chicken protein, its content is very similar to the aminogram formula in egg, Ruzhong, is therefore the protein source of high-quality.The protein content of chicken according to position, belt leather and not belt leather be differentiated, general alignment is from high to low sequentially chicken, breast, the round of peeling.Peeling chicken and other meats are compared, and have feature low in calories.Every 100 grams of peelings contain 24 grams of protein, 0.7 gram of lipid material in chicken, are fatty high-protein foods hardly.Chicken is also the good source of phosphorus, iron, copper and zinc, and is rich in cobalamin, vitamin B6, vitamin A, vitamin D, vitamin K etc.The lipid material of chicken and beef, pork comparison, contain more unrighted acid-oleic acid (monounsaturated fatty acids) and linoleic acid (polyunsaturated fatty acid), can reduce the disadvantageous LDL-C of health.
Summary of the invention
The preparation method that the object of this invention is to provide delicious flavour, a kind of mushroom chicken that nutritious, fragrance is dense.
Technical scheme of the present invention is:
Iron pan is burnt to heat, by the chicken of 12 parts, put into oleum sojae 1-1.2 part, when reaching 110-130 ℃, oil temperature adds shallot 2-2.2 part, ginger 3-3.2 part, pericarpium zanthoxyli 0.35-0.4 part, Chinese prickly ash 0.2-0.3 part, spiceleaf 0.01-0.016 part, anistree 0.04-0.06 part, root of Dahurain angelica 0.02-0.03 part, red cool 0.012-0.02 part, fry sound and while giving out fragrance, add chicken nugget to stir-fry, until add dark soy sauce 0.35-0.4 part during cock skin yellowing, yellow rice wine 1-1.2 part, stir-fry again until dark reddish brown on chicken nugget, add white sugar 0.2-0.3 part and salt 0.35-0.4 part, add again 40 parts of water boiled, after chicken cooks, the mushroom 1.1-1.2 part soaking is put into pot, change slow fire and stew slowly 40-50 minute, fired.
Preferably, be 2-3 chicken age of described chicken.
Preferably, before described chicken adds iron pan, the 3-4 minute that scalds in boiling water, puts into after taking-up that cold water is cleaned, to be cut into piece standby.
Preferably, put into after mushroom, add monosodium glutamate 0.15-0.2 part.
Preferably, burned mushroom chicken is removed to seasoning matter, cooling final vacuum packing.
Preferably, after described mushroom chicken packages, put into retort and carry out high temperature high pressure sterilizing, temperature is 120-122 ℃, and pressure is 200 kPas, sterilizing 20-30 minute.
Effect of the present invention is, adopts mushroom chicken delicious flavour that the present invention makes, nutritious, fragrance is dense.
The specific embodiment
Below in conjunction with concrete case study on implementation, the present invention will be further described:
Embodiment mono-:
(1) chicken killing (chicken age be 3 years) is put into boiling water and scald 4 minutes, then put into cold water and clean that to be cut into piece standby;
(2) iron pan is burnt to heat, by the chicken of 12 parts, put into 1 part of oleum sojae, when reaching 110 ℃, oil temperature adds 2 parts, shallot, 3 parts, ginger, 0.35 part of pericarpium zanthoxyli, 0.2 part, Chinese prickly ash, 0.01 part of spiceleaf, anistree 0.04 part, 0.02 part of the root of Dahurain angelica, red cool 0.012 part, fry soundly and while giving out fragrance, add chicken nugget to stir-fry, until add 0.35 part of dark soy sauce, 1 part of yellow rice wine during cock skin yellowing, stir-fry again to dark reddish brown on chicken nugget, add 0.35 part of 0.2 part of white sugar and salt, then add 40 parts of water, boiled;
(3) chicken burn rotten after, 1.1 parts of the mushrooms soaking are put into pot, put into 0.15 part of monosodium glutamate, change slow fire slow stewed 40 minutes;
(4) burned mushroom chicken is removed to seasoning matter, naturally cooling (putting into summer in constant heat storage (0-4 ℃) cooling) final vacuum packing;
(5) packaged mushroom chicken is put into retort and carry out high temperature high pressure sterilizing, temperature is 120 ℃, and pressure is 200 kPas, sterilizing 20 minutes;
(6) mushroom chicken after sterilizing is carried out to external packing.
Embodiment bis-:
(1) chicken killing (chicken age be 2 years) is put into hot water and scald 3 minutes, then putting into cold water wash clean, to be cut into piece standby;
(2) iron pan is burnt to heat, by the chicken of 12 parts, put into 1.1 parts of oleum sojaes, when reaching 120 ℃, oil temperature adds 2.1 parts, shallot, 3.1 parts, ginger, 0.38 part of pericarpium zanthoxyli, 0.25 part, Chinese prickly ash, 0.013 part of spiceleaf, anistree 0.05 part, 0.025 part of the root of Dahurain angelica, red cool 0.016 part, fry sound and while giving out fragrance, add chicken nugget to stir-fry, until add 0.38 part of dark soy sauce, 1.1 parts of yellow rice wine during cock skin yellowing, stir-fry again until dark reddish brown on chicken nugget, add 0.38 part of 0.25 part of white sugar and salt, add again 40 parts of water, boiled;
(3) after chicken cooks, 1.15 parts of the mushrooms soaking are put into pot, put into 0.17 part of monosodium glutamate, change slow fire and stew 45 minutes slowly;
(4) burned mushroom chicken is removed to seasoning matter, naturally cooling (putting into summer in constant heat storage (0-4 ℃) cooling) final vacuum packing;
(5) packaged mushroom chicken is put into retort and carry out high temperature high pressure sterilizing, temperature is 121 ℃, and pressure is 200 kPas, sterilizing 25 minutes;
(6) mushroom chicken after sterilizing is carried out to external packing.
Embodiment tri-:
(1) the chicken killing (chicken age be 3 years) wash clean, put into hot water and scald 4 minutes, then putting into cold water wash clean, to be cut into piece standby;
(2) iron pan is burnt to heat, by the chicken of 12 parts, put into 1.2 parts of oleum sojaes, when reaching 125 ℃, oil temperature adds 2.2 parts, shallot, 3.2 parts, ginger, 0.4 part of pericarpium zanthoxyli, 0.3 part, Chinese prickly ash, 0.016 part of spiceleaf, anistree 0.06 part, 0.03 part of the root of Dahurain angelica, red cool 0.02 part, fry soundly and while giving out fragrance, add chicken nugget to stir-fry, until add 0.4 part of dark soy sauce, 1.2 parts of yellow rice wine during cock skin yellowing, stir-fry again until dark reddish brown on chicken nugget, add 0.4 part of 0.3 part of white sugar and salt, then add 40 parts of water, boiled;
(3) after chicken cooks, 1.2 parts of the mushrooms soaking are put into pot, put into 0.2 part of monosodium glutamate, change slow fire and stew 50 minutes slowly;
(4) burned mushroom chicken is removed to seasoning matter, naturally cooling (putting into summer in constant heat storage (0-4 ℃) cooling) final vacuum packing;
(5) packaged mushroom chicken is put into retort and carry out high temperature high pressure sterilizing, temperature is 122 ℃, and pressure is 200 kPas, sterilizing 30 minutes;
(6) mushroom chicken after sterilizing is carried out to external packing.
Embodiment tetra-:
(1) the chicken killing (chicken age be 2 years) wash clean, put into hot water and scald 3 minutes, then putting into cold water wash clean, to be cut into piece standby;
(2) iron pan is burnt to heat, by the chicken of 12 parts, put into 1.15 parts of oleum sojaes, when reaching 130 ℃, oil temperature adds 2.15 parts, shallot, 3.15 parts, ginger, 0.37 part of pericarpium zanthoxyli, 0.27 part, Chinese prickly ash, 0.014 part of spiceleaf, anistree 0.045 part, 0.026 part of the root of Dahurain angelica, red cool 0.016 part, fry sound and while giving out fragrance, add chicken nugget to stir-fry, until add 0.36 part of dark soy sauce, 1.14 parts of yellow rice wine during cock skin yellowing, stir-fry again until dark reddish brown on chicken nugget, add 0.36 part of 0.24 part of white sugar and salt, add again 40 parts of water, boiled;
(3) chicken burn rotten after, 1.14 parts of the mushrooms soaking are put into pot, put into 0.16 part of monosodium glutamate, change slow fire slow stewed 48 minutes;
(4) burned mushroom chicken is removed to seasoning matter, naturally cooling (putting into summer in constant heat storage (0-4 ℃) cooling) final vacuum packing;
(5) packaged mushroom chicken is put into retort and carry out high temperature high pressure sterilizing, temperature is 121 ℃, and pressure is 200 kPas, sterilizing 26 minutes;
(6) mushroom chicken after sterilizing is carried out to external packing.
Claims (6)
1. a preparation method for mushroom chicken, is characterized in that: comprise the following steps:
Iron pan is burnt to heat, by weight, the chicken of 12 parts is put into oleum sojae 1-1.2 part, until oil temperature, reach at 120 ℃ ± 20 o'clock and add shallot 2-2.2 part, ginger 3-3.2 part, pericarpium zanthoxyli 0.35-0.4 part, Chinese prickly ash 0.2-0.3 part, spiceleaf 0.01-0.016 part, anistree 0.04-0.06 part, root of Dahurain angelica 0.02-0.03 part, red cool 0.012-0.02 part, fry sound and while giving out fragrance, add chicken nugget to stir-fry, until add dark soy sauce 0.35-0.4 part during cock skin yellowing, yellow rice wine 1-1.2 part, stir-fry again until dark reddish brown on chicken nugget, add white sugar 0.2-0.3 part and salt 0.35-0.4 part, add again 40 parts of water boiled, after chicken cooks, the mushroom 1.1-1.2 part soaking is put into pot, change slow fire and stew slowly 40-50 minute, fired.
2. the preparation method of a kind of mushroom chicken according to claim 1, is characterized in that: be 2-3 chicken age of described chicken.
3. the preparation method of a kind of mushroom chicken according to claim 1, is characterized in that: before described chicken is put into iron pan, the 3-4 minute that scalds in boiling water, puts into after taking-up that cold water is cleaned, to be cut into piece standby.
4. the preparation method of a kind of mushroom chicken according to claim 1, is characterized in that: put into after mushroom, add monosodium glutamate 0.15-0.2 part.
5. the preparation method of a kind of mushroom chicken according to claim 1, is characterized in that: burned mushroom chicken is removed to seasoning matter, cooling final vacuum packing.
6. the preparation method of a kind of mushroom chicken according to claim 4, is characterized in that: after described mushroom chicken packages, put into retort and carry out high temperature high pressure sterilizing, temperature is 120-122 ℃, and pressure is 200 kPas, sterilizing 20-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310610302.6A CN103610102A (en) | 2013-11-18 | 2013-11-18 | Preparation method of mushroom chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310610302.6A CN103610102A (en) | 2013-11-18 | 2013-11-18 | Preparation method of mushroom chicken |
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| Publication Number | Publication Date |
|---|---|
| CN103610102A true CN103610102A (en) | 2014-03-05 |
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| CN201310610302.6A Pending CN103610102A (en) | 2013-11-18 | 2013-11-18 | Preparation method of mushroom chicken |
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| CN (1) | CN103610102A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799335A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu stewed chicken with mushroom |
| CN107095283A (en) * | 2017-06-27 | 2017-08-29 | 宿州市埇桥区大时代种植专业合作社 | A kind of preparation method of mushroom stewed chicken |
| CN110973502A (en) * | 2019-12-31 | 2020-04-10 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu mushroom chicken |
Citations (2)
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|---|---|---|---|---|
| CN1718096A (en) * | 2005-07-20 | 2006-01-11 | 徐在东 | Liquid spice seasoning made from pure natural plants, and its prodn. method |
| CN1732804A (en) * | 2005-09-08 | 2006-02-15 | 王广峰 | Method for preparing duck |
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2013
- 2013-11-18 CN CN201310610302.6A patent/CN103610102A/en active Pending
Patent Citations (2)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799335A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu stewed chicken with mushroom |
| CN107095283A (en) * | 2017-06-27 | 2017-08-29 | 宿州市埇桥区大时代种植专业合作社 | A kind of preparation method of mushroom stewed chicken |
| CN110973502A (en) * | 2019-12-31 | 2020-04-10 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu mushroom chicken |
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