CN104223162A - Glutinous rice wine flavored chicken cutlet and preparation method thereof - Google Patents
Glutinous rice wine flavored chicken cutlet and preparation method thereof Download PDFInfo
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- CN104223162A CN104223162A CN201410346717.1A CN201410346717A CN104223162A CN 104223162 A CN104223162 A CN 104223162A CN 201410346717 A CN201410346717 A CN 201410346717A CN 104223162 A CN104223162 A CN 104223162A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 32
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 35
- 240000007594 Oryza sativa Species 0.000 claims abstract description 33
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 33
- 235000009566 rice Nutrition 0.000 claims abstract description 33
- 240000004584 Tamarindus indica Species 0.000 claims abstract description 15
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 235000013311 vegetables Nutrition 0.000 claims abstract description 14
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 13
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 241000219357 Cactaceae Species 0.000 claims abstract description 7
- 240000006766 Cornus mas Species 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 241000830535 Ligustrum lucidum Species 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
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000012752 auxiliary agent Substances 0.000 claims description 15
- 235000012054 meals Nutrition 0.000 claims description 13
- 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
- 235000002639 sodium chloride Nutrition 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 10
- 210000000481 breast Anatomy 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 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
- 241000218208 Caltha Species 0.000 claims description 6
- 235000008749 Caltha palustris Nutrition 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 6
- 244000020551 Helianthus annuus Species 0.000 claims description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 6
- 240000001307 Myosotis scorpioides Species 0.000 claims description 6
- 240000008881 Oenanthe javanica Species 0.000 claims description 6
- 235000000365 Oenanthe javanica Nutrition 0.000 claims description 6
- 241000266501 Ormosia ormondii Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 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
- 235000007215 black sesame Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 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
- 235000015067 sauces Nutrition 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000353135 Psenopsis anomala Species 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 206010034203 Pectus Carinatum Diseases 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 240000001131 Nostoc commune Species 0.000 abstract 2
- 235000013817 Nostoc commune Nutrition 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 235000003363 Cornus mas Nutrition 0.000 abstract 1
- 235000006647 Eugenia jambos Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 abstract 1
- 244000087016 Syzygium jambos Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 22
- 235000013305 food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000000034 method Methods 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
- A23L13/40—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
- 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
-
- 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
Abstract
The invention discloses a glutinous rice wine flavored chicken cutlet and a preparation method thereof. The chicken cutlet comprises the following components in parts by weight: 200-220 parts of chicken breast, 60-80 parts of glutinous rice wine, 8-12 parts of tamarind tree leaves, 6-8 parts of kelp, 4-6 parts of nostoc commune, 6-8 parts of barley seedling powder, 2-4 parts of cordyceps sinensis powder, 8-10 parts of sunflower seeds, 12-14 parts of polished round-grained rice, 2-4 parts of cactus, 1-3 parts of Asiatic cornelian cherry fruit, 1-3 parts of glossy privet fruit, 2-4 parts of cortex acanthopanacis, 1-3 parts of purple syzygium jambos, 2-4 parts of Chinese yam, 10-20 parts of salted and fermented soya paste, 4-6 parts of five-spice powder, 1-3 parts of aginomoto, 3-5 parts of salt, 1-3 parts of ginger powder, 20-25 parts of crispy pulp powder and 14-16 parts of additives. According to the invention, after the chicken breast is wrapped by vegetable and polished round-grained rice, the glutinous rice wine infiltrates into the chicken easily, and thus the chicken cutlet is filled with the flavor of the glutinous rice wine. In addition, due to the adoption of nostoc commune, tamarind tree leaves, traditional Chinese medicine and the like, the chicken cutlet has the health functions of removing toxicity for beautifying, coordinating intestines and stomach, relaxing bowel and promoting metabolism in a human body.
Description
technical field:
The present invention relates generally to field of food, particularly relates to a kind of glutinous rice vinosity chicken 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 glutinous rice vinosity chicken 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 kind of glutinous rice vinosity chicken row, is characterized in that: the component including following weight portion: Fresh Grade Breast 200-220, glutinous rice wine 60-80, tamarind leaf 8-12, sea-tangle 6-8, ear 4-6, barley seedling powder 6-8, Chinese caterpillar fungus powder 2-4, sunflower seeds 8-10, polished rice 12-14, cactus 2-4, dogwood fruit 1-3, fruit of glossy privet 1-3, cortex acanthopanacis 2-4, purple Portugal 1-3, Chinese yam 2-4, yellow bean 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 glutinous rice vinosity chicken row's preparation method, is characterized in that: comprise the following steps:
One, by cactus, dogwood fruit, the fruit of glossy privet, cortex acanthopanacis, purple Portugal, Chinese yam mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, being mixed together stirring by adding yellow bean sauce, five-spice powder, monosodium glutamate, salt and ginger powder in nutrition filtered juice, obtaining the agent that salts down; Fresh Grade Breast is immersed in 2-3 hour in the agent that salts down, takes out, drain;
Three, ground ear is cleaned, impurity elimination, enter in boiling water pot and scald, pull draining out, smash into ground ear mud to pieces; The tender leaf of tamarind leaf is boiled, pulls drift bubble out clean, squeeze out water, be pounded tamarind leaf mud;
Four, sea-tangle is cut into silk, sunflower seeds is smashed to pieces after stripping out shelled melon seed, pours in polished rice together, adds suitable quantity of water, is cooked into sea-tangle polished rice meal; By auxiliary agent, ear mud, tamarind leaf mud and barley seedling powder, join in sea-tangle polished rice meal together, mix and blend, obtain vegetables polished rice meal; Wrap vegetables polished rice meal by outside the Fresh Grade Breast after pickling, then put in glutinous rice wine and soak 3-6 minute;
Five, by after crisp starch and the mixing of Chinese caterpillar fungus powder with water according to the proportioning of 1:1, adding water is modulated into crisp deep-frying and starches; Wrap crisp deep-frying slurry by the chicken row after steeping in wine, 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 glutinous rice vinosity chicken row.
Advantage of the present invention is:
In the present invention, vegetables polished rice meal is wrapping to outside Fresh Grade Breast, is convenient to glutinous rice wine to be immersed in chicken, make chicken arrange the fragrance being full of glutinous rice wine; In addition, the use of ground ear, tamarind leaf, Chinese medicine etc., makes chicken arrange the health-care efficacy having possessed toxin-expelling and face nourishing, coordinating intestines and stomach, the human body intracellular metabolic that relaxes bowel, promotes.
detailed description of the invention:
A kind of glutinous rice vinosity chicken row, includes the component of following weight portion: Fresh Grade Breast 200-220, glutinous rice wine 60-80, tamarind leaf 8-12, sea-tangle 6-8, ear 4-6, barley seedling powder 6-8, Chinese caterpillar fungus powder 2-4, sunflower seeds 8-10, polished rice 12-14, cactus 2-4, dogwood fruit 1-3, fruit of glossy privet 1-3, cortex acanthopanacis 2-4, purple Portugal 1-3, Chinese yam 2-4, yellow bean 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 glutinous rice vinosity chicken row's preparation method, comprises the following steps:
One, by cactus, dogwood fruit, the fruit of glossy privet, cortex acanthopanacis, purple Portugal, Chinese yam mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, being mixed together stirring by adding yellow bean sauce, five-spice powder, monosodium glutamate, salt and ginger powder in nutrition filtered juice, obtaining the agent that salts down; Fresh Grade Breast is immersed in 2-3 hour in the agent that salts down, takes out, drain;
Three, ground ear is cleaned, impurity elimination, enter in boiling water pot and scald, pull draining out, smash into ground ear mud to pieces; The tender leaf of tamarind leaf is boiled, pulls drift bubble out clean, squeeze out water, be pounded tamarind leaf mud;
Four, sea-tangle is cut into silk, sunflower seeds is smashed to pieces after stripping out shelled melon seed, pours in polished rice together, adds suitable quantity of water, is cooked into sea-tangle polished rice meal; By auxiliary agent, ear mud, tamarind leaf mud and barley seedling powder, join in sea-tangle polished rice meal together, mix and blend, obtain vegetables polished rice meal; Wrap vegetables polished rice meal by outside the Fresh Grade Breast after pickling, then put in glutinous rice wine and soak 3-6 minute;
Five, by after crisp starch and the mixing of Chinese caterpillar fungus powder with water according to the proportioning of 1:1, adding water is modulated into crisp deep-frying and starches; Wrap crisp deep-frying slurry by the chicken row after steeping in wine, 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 glutinous rice vinosity chicken row.
Claims (2)
1. glutinous rice vinosity chicken row, is characterized in that: the component including following weight portion: Fresh Grade Breast 200-220, glutinous rice wine 60-80, tamarind leaf 8-12, sea-tangle 6-8, ear 4-6, barley seedling powder 6-8, Chinese caterpillar fungus powder 2-4, sunflower seeds 8-10, polished rice 12-14, cactus 2-4, dogwood fruit 1-3, fruit of glossy privet 1-3, cortex acanthopanacis 2-4, purple Portugal 1-3, Chinese yam 2-4, yellow bean 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 glutinous rice vinosity chicken row according to claim 1, is characterized in that: comprise the following steps:
One, by cactus, dogwood fruit, the fruit of glossy privet, cortex acanthopanacis, purple Portugal, Chinese yam mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, being mixed together stirring by adding yellow bean sauce, five-spice powder, monosodium glutamate, salt and ginger powder in nutrition filtered juice, obtaining the agent that salts down; Fresh Grade Breast is immersed in 2-3 hour in the agent that salts down, takes out, drain;
Three, ground ear is cleaned, impurity elimination, enter in boiling water pot and scald, pull draining out, smash into ground ear mud to pieces; The tender leaf of tamarind leaf is boiled, pulls drift bubble out clean, squeeze out water, be pounded tamarind leaf mud;
Four, sea-tangle is cut into silk, sunflower seeds is smashed to pieces after stripping out shelled melon seed, pours in polished rice together, adds suitable quantity of water, is cooked into sea-tangle polished rice meal; By auxiliary agent, ear mud, tamarind leaf mud and barley seedling powder, join in sea-tangle polished rice meal together, mix and blend, obtain vegetables polished rice meal; Wrap vegetables polished rice meal by outside the Fresh Grade Breast after pickling, then put in glutinous rice wine and soak 3-6 minute;
Five, by after crisp starch and the mixing of Chinese caterpillar fungus powder with water according to the proportioning of 1:1, adding water is modulated into crisp deep-frying and starches; Wrap crisp deep-frying slurry by the chicken row after steeping in wine, 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 glutinous rice vinosity chicken row.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346717.1A CN104223162A (en) | 2014-07-21 | 2014-07-21 | Glutinous rice wine flavored chicken cutlet and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410346717.1A CN104223162A (en) | 2014-07-21 | 2014-07-21 | Glutinous rice wine flavored chicken cutlet and preparation method thereof |
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| CN201410346717.1A Pending CN104223162A (en) | 2014-07-21 | 2014-07-21 | Glutinous rice wine flavored chicken cutlet and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132892A (en) * | 2011-02-21 | 2011-07-27 | 吴玉华 | Tender chicken breast and method for producing same |
| CN103222638A (en) * | 2013-04-22 | 2013-07-31 | 肖雷 | Cara crispy chicken cutlet and preparation method thereof |
| CN103238858A (en) * | 2013-04-22 | 2013-08-14 | 肖雷 | Flying-fish-roe soy sauce chicken cutlet |
-
2014
- 2014-07-21 CN CN201410346717.1A patent/CN104223162A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132892A (en) * | 2011-02-21 | 2011-07-27 | 吴玉华 | Tender chicken breast and method for producing same |
| CN103222638A (en) * | 2013-04-22 | 2013-07-31 | 肖雷 | Cara crispy chicken cutlet and preparation method thereof |
| CN103238858A (en) * | 2013-04-22 | 2013-08-14 | 肖雷 | Flying-fish-roe soy sauce chicken cutlet |
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Application publication date: 20141224 |
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