CN104223160A - Beer chicken steak and preparation method thereof - Google Patents
Beer chicken steak and preparation method thereof Download PDFInfo
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- CN104223160A CN104223160A CN201410346681.7A CN201410346681A CN104223160A CN 104223160 A CN104223160 A CN 104223160A CN 201410346681 A CN201410346681 A CN 201410346681A CN 104223160 A CN104223160 A CN 104223160A
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- 235000013405 beer Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 13
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 13
- 230000036541 health Effects 0.000 claims abstract description 10
- 235000013580 sausages Nutrition 0.000 claims abstract description 9
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 7
- 240000001794 Manilkara zapota Species 0.000 claims abstract description 7
- 235000011339 Manilkara zapota Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000003026 cod liver oil Substances 0.000 claims abstract description 7
- 235000012716 cod liver oil Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000012752 auxiliary agent Substances 0.000 claims description 15
- 240000001417 Vigna umbellata Species 0.000 claims description 12
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 210000000481 breast Anatomy 0.000 claims description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 9
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- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 244000003416 Asparagus officinalis Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 claims description 6
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- 235000013559 Schnittsellerie Nutrition 0.000 claims description 6
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
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- 241000238631 Hexapoda Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 5
- 206010034203 Pectus Carinatum Diseases 0.000 abstract description 4
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- 230000003796 beauty Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000219172 Caricaceae Species 0.000 abstract 1
- 235000017159 Crataegus pinnatifida Nutrition 0.000 abstract 1
- 241000657480 Crataegus pinnatifida Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- 235000006784 Saussurea lappa Nutrition 0.000 abstract 1
- 244000272264 Saussurea lappa Species 0.000 abstract 1
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Classifications
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- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
- 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
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- 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
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- 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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Abstract
The invention discloses a beer chicken steak and a preparation method thereof. The chicken steak comprises the following components in parts by weight: 200-220 parts of chicken breast, 20-30 parts of sausages, 20-25 parts of highland barley whole flour, 14-16 parts of beer, 2-4 parts of cod-liver oil, 6-8 parts of manilkara zapota, 4-6 parts of papayas, 3-5 parts of jujubes, 6-10 parts of Cantonese sponge cakes, 2-4 parts of crataegus pinnatifida bunge leaves, 1-3 parts of saussurea costus, 1-3 parts of fructus ligustri lucidi, 1-3 parts of polygonatum odoratum, 10-20 parts of soybean sauce, 4-6 parts of five-spice powder, 1-3 parts of monosodium glutamate, 3-5 parts of salt, 1-3 parts of ginger powder, 20-25 parts of crispy past and 14-16 parts of an addition agent. According to the process, the sausages are added into the chicken breast so that the mouth feel of the chicken steak is enriched; fruit paste produced by the process can be conveniently sucked into the beer and the beer is locked on the chicken steak so that the chicken steak has a unique flavor; and moreover, the fruits, traditional Chinese medicines and the like are used so that the chicken steak has a plurality of vitamins and has a plurality of health functions of coordinating intestines and stomach, maintaining beauty and the like.
Description
technical field:
The present invention relates generally to field of food, particularly relates to a kind of Stewed Chicken in Beer row and preparation method thereof.
background technology:
Chicken is Fresh & Tender in Texture, and flavour is delicious, is applicable to multiple cooking method, being rich in nutrition, has the effect nourishing and take care of health, is therefore subject to liking of people.Chicken row is the chicken meat product be made into by chicken, very popular.
Chicken row is a kind of common fried food, after mainly chicken breast meat being pickled, at outside adhesive surface bag chaff or starch, and then carries out fried.But the taste of existing chicken row is more single, and chicken breast meat easily makes people think that mouthfeel is more dry, and nutritive value is not high.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, and provide a kind of Stewed Chicken in Beer to arrange and preparation method thereof, it is of high nutritive value, and has multiple health care.
The present invention is achieved by the following technical solutions:
A Stewed Chicken in Beer row, is characterized in that: the component including following weight portion: Fresh Grade Breast 200-220, sausage 20-30, highland barley full powder 20-25, beer 14-16, cod-liver oil 2-4, sapodilla 6-8, pawpaw 4-6, date 3-5, Cantonese sponge cake 6-10, leaves of Hawthorn 2-4, Aplotaxis auriculata 1-3, fruit of glossy privet 1-3, radix polygonati officinalis 1-3, soy sauce 10-20, five-spice powder 4-6, monosodium glutamate 1-3, salt 3-5, ginger powder 1-3, crisp starch 20-25 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: ground coffee 4-6, highland barley flour 5-7, black sesame powder 3-5, red bean 20-30, rice wine 30-40, kohlrabi 4-6, common marshmarigold herb 2-4, asparagus 3-5, Chinese celery 6-8, sunflower petal 1-3, radix scrophulariae leaf 2-4, root of kudzu vine 2-4, hawthorn 1-3, Jiang Ye 1-3, arabinose 2-3;
The preparation method of auxiliary agent is:
One, by sunflower petal, radix scrophulariae leaf, the root of kudzu vine, hawthorn and Jiang Ye mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, red bean be placed in clear water soak 4-5 hour, pull out, add after suitable quantity of water big fire boils, with slow fire infusion 1-2 as a child, add ground coffee, highland barley flour and black sesame powder, boil while stir, be boiled into red bean and stick with paste;
Three, after kohlrabi, common marshmarigold herb, asparagus and Chinese celery being cleaned, the Leaf-feeding insects getting them puts into rice wine, and after big fire is boiled, slow fire infusion 10-20 minute, pulls out, mash and obtain vegetable puree;
Four, vegetable puree, arabinose are poured into together with health care filtered juice during red bean sticks with paste, stir, after cooling, dry, pulverize and obtain auxiliary agent.
A Stewed Chicken in Beer row's preparation method, is characterized in that: comprise the following steps:
One, by date, Aplotaxis auriculata, gynostemma pentaphylla, the fruit of glossy privet and radix polygonati officinalis mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, in nutrition filtered juice, add soy sauce, five-spice powder, monosodium glutamate, salt and ginger powder, be uniformly mixed, obtain pickle; Fresh Grade Breast, sausage are immersed in pickle and soak 2-3 hour, pull Fresh Grade Breast out, with Cantonese sponge cake mixing chopped, obtain chicken meat stuffing, processing and forming becomes chicken to arrange, stand-by;
Three, crisp starch is according to the proportioning with water 1:1, adds water and is modulated into crisp deep-frying slurry;
Four, get the edible part of sapodilla and pawpaw, be pounded fruit muddy, add the full powder of highland barley, auxiliary agent and cod-liver oil, stir, obtain fruit and stick with paste; Stick with paste at the exclusive fruit that wraps of chicken, then be immersed in beer and soak 2-3 minute, pull out, wrap crisp deep-frying slurry, then chicken fishing risen to put in oil cauldron and carry out frying, the oil temperature of frying is at 160 DEG C-180 DEG C, and the time of frying is 3-5 minute, obtains Stewed Chicken in Beer row.
Advantage of the present invention is:
Present invention process with the addition of sausage in Fresh Grade Breast, has enriched the mouthfeel of chicken row; The fruit made in technique is stuck with paste and is convenient to suck beer, and locked onto by beer on chicken row, for chicken, row adds unique local flavor; In addition, the use of fruit, Chinese medicine etc., chicken is arranged possessed multivitamin and, coordinating intestines and stomach, the plurality of health care functions such as beauty treatment.
detailed description of the invention:
A Stewed Chicken in Beer row, includes the component of following weight portion: Fresh Grade Breast 200-220, sausage 20-30, highland barley full powder 20-25, beer 14-16, cod-liver oil 2-4, sapodilla 6-8, pawpaw 4-6, date 3-5, Cantonese sponge cake 6-10, leaves of Hawthorn 2-4, Aplotaxis auriculata 1-3, fruit of glossy privet 1-3, radix polygonati officinalis 1-3, soy sauce 10-20, five-spice powder 4-6, monosodium glutamate 1-3, salt 3-5, ginger powder 1-3, crisp starch 20-25 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: ground coffee 4-6, highland barley flour 5-7, black sesame powder 3-5, red bean 20-30, rice wine 30-40, kohlrabi 4-6, common marshmarigold herb 2-4, asparagus 3-5, Chinese celery 6-8, sunflower petal 1-3, radix scrophulariae leaf 2-4, root of kudzu vine 2-4, hawthorn 1-3, Jiang Ye 1-3, arabinose 2-3;
The preparation method of auxiliary agent is:
One, by sunflower petal, radix scrophulariae leaf, the root of kudzu vine, hawthorn and Jiang Ye mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, red bean be placed in clear water soak 4-5 hour, pull out, add after suitable quantity of water big fire boils, with slow fire infusion 1-2 as a child, add ground coffee, highland barley flour and black sesame powder, boil while stir, be boiled into red bean and stick with paste;
Three, after kohlrabi, common marshmarigold herb, asparagus and Chinese celery being cleaned, the Leaf-feeding insects getting them puts into rice wine, and after big fire is boiled, slow fire infusion 10-20 minute, pulls out, mash and obtain vegetable puree;
Four, vegetable puree, arabinose are poured into together with health care filtered juice during red bean sticks with paste, stir, after cooling, dry, pulverize and obtain auxiliary agent.
A Stewed Chicken in Beer row's preparation method, comprises the following steps:
One, by date, Aplotaxis auriculata, gynostemma pentaphylla, the fruit of glossy privet and radix polygonati officinalis mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, in nutrition filtered juice, add soy sauce, five-spice powder, monosodium glutamate, salt and ginger powder, be uniformly mixed, obtain pickle; Fresh Grade Breast, sausage are immersed in pickle and soak 2-3 hour, pull Fresh Grade Breast out, with Cantonese sponge cake mixing chopped, obtain chicken meat stuffing, processing and forming becomes chicken to arrange, stand-by;
Three, crisp starch is according to the proportioning with water 1:1, adds water and is modulated into crisp deep-frying slurry;
Four, get the edible part of sapodilla and pawpaw, be pounded fruit muddy, add the full powder of highland barley, auxiliary agent and cod-liver oil, stir, obtain fruit and stick with paste; Stick with paste at the exclusive fruit that wraps of chicken, then be immersed in beer and soak 2-3 minute, pull out, wrap crisp deep-frying slurry, then chicken fishing risen to put in oil cauldron and carry out frying, the oil temperature of frying is at 160 DEG C-180 DEG C, and the time of frying is 3-5 minute, obtains Stewed Chicken in Beer row.
Claims (2)
1. a Stewed Chicken in Beer row, is characterized in that: the component including following weight portion: Fresh Grade Breast 200-220, sausage 20-30, highland barley full powder 20-25, beer 14-16, cod-liver oil 2-4, sapodilla 6-8, pawpaw 4-6, date 3-5, Cantonese sponge cake 6-10, leaves of Hawthorn 2-4, Aplotaxis auriculata 1-3, fruit of glossy privet 1-3, radix polygonati officinalis 1-3, soy sauce 10-20, five-spice powder 4-6, monosodium glutamate 1-3, salt 3-5, ginger powder 1-3, crisp starch 20-25 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: ground coffee 4-6, highland barley flour 5-7, black sesame powder 3-5, red bean 20-30, rice wine 30-40, kohlrabi 4-6, common marshmarigold herb 2-4, asparagus 3-5, Chinese celery 6-8, sunflower petal 1-3, radix scrophulariae leaf 2-4, root of kudzu vine 2-4, hawthorn 1-3, Jiang Ye 1-3, arabinose 2-3;
The preparation method of auxiliary agent is:
One, by sunflower petal, radix scrophulariae leaf, the root of kudzu vine, hawthorn and Jiang Ye mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, red bean be placed in clear water soak 4-5 hour, pull out, add after suitable quantity of water big fire boils, with slow fire infusion 1-2 as a child, add ground coffee, highland barley flour and black sesame powder, boil while stir, be boiled into red bean and stick with paste;
Three, after kohlrabi, common marshmarigold herb, asparagus and Chinese celery being cleaned, the Leaf-feeding insects getting them puts into rice wine, and after big fire is boiled, slow fire infusion 10-20 minute, pulls out, mash and obtain vegetable puree;
Four, vegetable puree, arabinose are poured into together with health care filtered juice during red bean sticks with paste, stir, after cooling, dry, pulverize and obtain auxiliary agent.
2. the preparation method of a kind of Stewed Chicken in Beer row according to claim 1, is characterized in that: comprise the following steps:
One, by date, Aplotaxis auriculata, gynostemma pentaphylla, the fruit of glossy privet and radix polygonati officinalis mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, in nutrition filtered juice, add soy sauce, five-spice powder, monosodium glutamate, salt and ginger powder, be uniformly mixed, obtain pickle; Fresh Grade Breast, sausage are immersed in pickle and soak 2-3 hour, pull Fresh Grade Breast out, with Cantonese sponge cake mixing chopped, obtain chicken meat stuffing, processing and forming becomes chicken to arrange, stand-by;
Three, crisp starch is according to the proportioning with water 1:1, adds water and is modulated into crisp deep-frying slurry;
Four, get the edible part of sapodilla and pawpaw, be pounded fruit muddy, add the full powder of highland barley, auxiliary agent and cod-liver oil, stir, obtain fruit and stick with paste; Stick with paste at the exclusive fruit that wraps of chicken, then be immersed in beer and soak 2-3 minute, pull out, wrap crisp deep-frying slurry, then chicken fishing risen to put in oil cauldron and carry out frying, the oil temperature of frying is at 160 DEG C-180 DEG C, and the time of frying is 3-5 minute, obtains Stewed Chicken in Beer row.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397143A (en) * | 2017-08-28 | 2017-11-28 | 宁夏甏菜文化传播有限公司 | With an earthen jar chicken for making one happy effect |
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| CN103082325A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken cutlet with fresh vegetables and production method of chicken cutlet |
| CN103238858A (en) * | 2013-04-22 | 2013-08-14 | 肖雷 | Flying-fish-roe soy sauce chicken cutlet |
| CN103504338A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Fried chicken |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082325A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken cutlet with fresh vegetables and production method of chicken cutlet |
| CN103238858A (en) * | 2013-04-22 | 2013-08-14 | 肖雷 | Flying-fish-roe soy sauce chicken cutlet |
| CN103504338A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Fried chicken |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397143A (en) * | 2017-08-28 | 2017-11-28 | 宁夏甏菜文化传播有限公司 | With an earthen jar chicken for making one happy effect |
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