CN103798829A - Method for preparing pure aroma chicken - Google Patents
Method for preparing pure aroma chicken Download PDFInfo
- Publication number
- CN103798829A CN103798829A CN201410036729.4A CN201410036729A CN103798829A CN 103798829 A CN103798829 A CN 103798829A CN 201410036729 A CN201410036729 A CN 201410036729A CN 103798829 A CN103798829 A CN 103798829A
- Authority
- CN
- China
- Prior art keywords
- chicken
- wine
- feed
- spirit
- slaughter
- 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
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 100
- 238000000034 method Methods 0.000 title abstract description 11
- 235000013330 chicken meat Nutrition 0.000 claims description 87
- 235000014101 wine Nutrition 0.000 claims description 21
- 238000003307 slaughter Methods 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000010411 cooking Methods 0.000 abstract description 9
- 235000003642 hunger Nutrition 0.000 abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 231100000957 no side effect Toxicity 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 230000036528 appetite Effects 0.000 description 7
- 235000019789 appetite Nutrition 0.000 description 7
- 235000019991 rice wine Nutrition 0.000 description 7
- 230000037351 starvation Effects 0.000 description 7
- 238000005406 washing Methods 0.000 description 7
- 235000020097 white wine Nutrition 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- -1 yellow rice wine Chemical compound 0.000 description 1
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
- A23L13/50—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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fodder In General (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing pure aroma chicken. The method comprises steps of starving a live chicken for 4-10 hours; mixing spirit into a chicken feed to obtain a chicken feed with the spirit, wherein the proportion of the chicken feed to the spirit is 1:(0.3-0.8), and the alcohol strength of the spirit is 10-68 degree; feeding the chicken with the chicken feed with the spirit, 0.5-2 hours later, killing the chicken; and cooking the chicken. As the spirit uniformly permeates in a whole chicken body, the cooked chicken is more delicious than the chicken pickled before cooking, and by adopting the method, no side effects can be generated in cooked foods.
Description
Technical field
The present invention relates to the processing method of a kind of chicken, be specifically related to the preparation method of a kind of pure fragrant chicken.
Background technology
The current chicken method of doing is all numb taste after slaughtering, then use different cooking methods to make according to the different taste of client, the food of working it out so is not only difficult to control aspect quality, and makes also cumbersome, be difficult for raising the efficiency, cause client to have complaints.The preparation method of the pure fragrant chicken of this batch making of developing by test of many times is not only convenient to control food making quality, and can take out food and cook immediately, complicated procedures while having reduced Ma Weizhe road before the cooking etc., has not only improved working (machining) efficiency, and then has also strengthened guest's satisfaction.
Summary of the invention
The technical problem to be solved in the present invention is that chicken is slaughtered rear culinary art and is difficult for seasoning, and the preparation method of the pure fragrant chicken that a kind of feed slaughters after drinking again is provided.
Technical scheme of the present invention is: the preparation method of a kind of pure fragrant chicken, and its step is as follows:
(1) live chickens are starved 4 to 10 hours;
(2) in chicken feed, admix wine, the ratio of chicken feed and wine is 1:0.3-0.8, and the concentration of wine is 10-68 degree, obtains chicken feed;
(3) feed chicken by chicken feed, after 0.5-2 hour, slaughter;
(4) chicken is cooked.
Culinary art wine, comprises the drinks containing edible alcohol such as yellow rice wine, Fenyang wine, brew wine, strong drink.The effect of wine is mainly the smelling of fish or mutton taste of removing fish, meat, increases the fragrance of dish, is conducive to salty sweet each taste and fully infiltrates in dish.General with yellow rice wine, brew wine etc. when culinary art.The taste alcohol of wine and, and in wine, contain abundant amino acid and vitamin.In the cooking, add some points yellow rice wine, brew wine, the amine substance that plays fishy smell in chicken, fish, shrimp, crab will be dissolved in the alcohol of yellow rice wine, brew wine, in the time of heating, vapors away with alcohol, reaches the object of raw meat.Amino acid in wine can be combined with salt in the cooking, generates amino acid sodium, thereby makes the flavour of meat become more delicious.Amino acid in wine can also with condiment and raw material in sugar form a kind of tempting fragrance, make dish aromatic flavour.
The invention has the beneficial effects as follows: the chicken that slaughter, in the time of starvation, likes best the drinks that adds a certain proportion of yellow rice wine, Fenyang wine, brew wine, strong drink etc. to have edible alcohol in the food of eating, fed to appetite chicken in the short time chicken; In the time that chicken starts to fall in a swoon, can start to slaughter in a large number; Then carry out packing and selling by normal washing, segmentation procedure.The chicken of now slaughtering can with any cooking method (stew, roasting, burn, steam, fried etc.) cooking dishes.Because vinosity uniformly penetrating is to chicken whole body, more tasty, simultaneously without any side effects to this dish than the front numb taste of cooking chicken taste out by this method.
The specific embodiment
Embodiment 1
A preparation method for pure fragrant chicken, its step is as follows:
The chicken of the 2kg that will deliver for sale is starved to 4 to 10 hours, by the time the chicken that will slaughter is in the time of starvation, in chicken feed, add yellow rice wine, Fenyang wine, brew wine, strong drink etc. to have the drinks of edible alcohol, in 1kg chicken feed, add 38 degree white wine 0.6 kg to invade bubble, fed to appetite chicken in short time, after 0.3-2 hour, when the indivedual chickens in the middle of group chicken start to fall in a swoon, can start to slaughter in a large number; Then by normal washing, cut apart, cook.
Embodiment 2
A preparation method for pure fragrant chicken, its step is as follows:
The chicken of 1.5 kg that will deliver for sale is starved to 4 to 10 hours, and the chicken that by the time will slaughter, in the time of starvation, adds 68 degree white wine 0.3 kg in 1kg chicken feed, fed to appetite chicken in short time, after 0.3-2 hour, when the indivedual chickens in the middle of group chicken start to fall in a swoon, can start to slaughter in a large number; Then by normal washing, cut apart, cook.
Embodiment 3
A preparation method for pure fragrant chicken, its step is as follows:
First the chicken that will deliver for sale is starved to 4 to 10 hours, the chicken that by the time will slaughter, in the time of starvation, adds 10 degree yellow rice wine 0.7 kg in 1kg chicken feed, fed to appetite chicken in short time, after 0.3-2 hour, when the indivedual chickens in the middle of group chicken start to fall in a swoon, can start to slaughter in a large number; Then by normal washing, cut apart, cook.
Embodiment 4
A preparation method for pure fragrant chicken, its step is as follows:
First the chicken that will deliver for sale is starved to 4 to 10 hours, the chicken that by the time will slaughter, in the time of starvation, adds 52 degree white wine 0.4 kg in 1kg chicken feed, fed to appetite chicken in short time, after 0.3-2 hour, when the indivedual chickens in the middle of group chicken start to fall in a swoon, can start to slaughter in a large number; Then by normal washing, cut apart, cook.
Embodiment 5
A preparation method for pure fragrant chicken, its step is as follows:
The chicken of the 1kg that will deliver for sale is starved to 4 to 10 hours, and the chicken that by the time will slaughter, in the time of starvation, adds 46 degree white wine 0.5kg in 1kg chicken feed, fed to appetite chicken in short time, after 0.3-2 hour, when the indivedual chickens in the middle of group chicken start to fall in a swoon, can start to slaughter in a large number; Then by normal washing, cut apart, cook.
Embodiment 6
A preparation method for pure fragrant chicken, its step is as follows:
First the chicken that will deliver for sale is starved to 4 to 10 hours, the chicken that by the time will slaughter, in the time of starvation, adds 68 degree white wine 0.3 kg in 1kg chicken feed, fed to appetite chicken in short time, after 0.3-2 hour, when the indivedual chickens in the middle of group chicken start to fall in a swoon, can start to slaughter in a large number; Then by normal washing, cut apart, cook.
This preparation method is too for food such as duck, goose, fish, shrimps.
Pure fragrant chicken is made after roast chicken or chicken in large dish, respectively in Zhengzhou, Wuhan, Xi'an, Jilin, each random investigation 100 people in Wu Ge city, Hangzhou, chicken fragrance, delicate flavour and the mouthfeel of respectively being prepared by embodiment 1 evaluation of marking: extremely enjoying a lot is 10 points, like is 8 points, be generally 6 points, not liking is 4 points, and very not liking is 1 point.Statistics is the fragrance that 93% people extremely likes or like chicken; 86% people extremely likes or likes the delicate flavour of chicken; 95% people extremely likes or likes the mouthfeel of chicken.
In addition, in 100 people in Zhengzhou, 94% likes or extremely likes the overall local flavor of chicken; In 100 people in Wuhan, 92% likes or extremely likes the overall local flavor of chicken; In 100 people in Xi'an, 90% likes or extremely likes the overall local flavor of chicken; In 100 people in Jilin, 95% likes or extremely likes the overall local flavor of chicken; In 100 people in Hangzhou, 89% likes or extremely likes the overall local flavor of chicken.As can be seen here, west area, middle part, northern territory, eastern region and southern areas have all obtained good evaluation at home to utilize chicken prepared by method provided by the invention.
Claims (1)
1. a preparation method for pure fragrant chicken, is characterized in that, its step is as follows:
(1) live chickens are starved 4 to 10 hours;
(2) in chicken feed, admix wine, the ratio of chicken feed and wine is 1:0.3-0.8, and the concentration of wine is 10-68 degree, obtains chicken feed;
(3) feed chicken by chicken feed, after 0.5-2 hour, slaughter;
(4) chicken is cooked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410036729.4A CN103798829A (en) | 2014-01-26 | 2014-01-26 | Method for preparing pure aroma chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410036729.4A CN103798829A (en) | 2014-01-26 | 2014-01-26 | Method for preparing pure aroma chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798829A true CN103798829A (en) | 2014-05-21 |
Family
ID=50696600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410036729.4A Pending CN103798829A (en) | 2014-01-26 | 2014-01-26 | Method for preparing pure aroma chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798829A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038572A (en) * | 1989-05-15 | 1990-01-10 | 王转京 | High-efficient feed additive |
| CN1067362A (en) * | 1991-05-31 | 1992-12-30 | 唐永信 | The preparation method of canned medical food |
| CN1069396A (en) * | 1991-08-09 | 1993-03-03 | 王辉煌 | Compounding liquor-saturated shrimps |
| CN1132029A (en) * | 1995-03-31 | 1996-10-02 | 上海市食品卫生监督检验所 | Process for processing liquor-saturated aquatic products |
| CN1981634A (en) * | 2004-12-17 | 2007-06-20 | 罗世斌 | Producing method of savory and peppery shrimp and flavoring thereof |
| CN101461545A (en) * | 2007-12-19 | 2009-06-24 | 太仓市飞凤食品厂 | Processing method for cooking and baking hen |
-
2014
- 2014-01-26 CN CN201410036729.4A patent/CN103798829A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038572A (en) * | 1989-05-15 | 1990-01-10 | 王转京 | High-efficient feed additive |
| CN1067362A (en) * | 1991-05-31 | 1992-12-30 | 唐永信 | The preparation method of canned medical food |
| CN1069396A (en) * | 1991-08-09 | 1993-03-03 | 王辉煌 | Compounding liquor-saturated shrimps |
| CN1132029A (en) * | 1995-03-31 | 1996-10-02 | 上海市食品卫生监督检验所 | Process for processing liquor-saturated aquatic products |
| CN1981634A (en) * | 2004-12-17 | 2007-06-20 | 罗世斌 | Producing method of savory and peppery shrimp and flavoring thereof |
| CN101461545A (en) * | 2007-12-19 | 2009-06-24 | 太仓市飞凤食品厂 | Processing method for cooking and baking hen |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140521 |