CN104223164A - Chicken cutlet with function of nourishing Yin and preparation method thereof - Google Patents
Chicken cutlet with function of nourishing Yin and preparation method thereof Download PDFInfo
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- CN104223164A CN104223164A CN201410376823.4A CN201410376823A CN104223164A CN 104223164 A CN104223164 A CN 104223164A CN 201410376823 A CN201410376823 A CN 201410376823A CN 104223164 A CN104223164 A CN 104223164A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000015278 beef Nutrition 0.000 claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 7
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 241000219764 Dolichos Species 0.000 claims abstract description 7
- 241001632576 Hyacinthus Species 0.000 claims abstract description 7
- 240000007707 Mentha arvensis Species 0.000 claims abstract description 7
- 235000018978 Mentha arvensis Nutrition 0.000 claims abstract description 7
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 240000002657 Thymus vulgaris Species 0.000 claims abstract description 7
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 7
- 235000012735 amaranth Nutrition 0.000 claims abstract description 7
- 239000004178 amaranth Substances 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
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 239000012752 auxiliary agent Substances 0.000 claims description 15
- 241000222680 Collybia Species 0.000 claims description 12
- 241000238557 Decapoda Species 0.000 claims description 12
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 12
- 241001083492 Trapa Species 0.000 claims description 12
- 235000014364 Trapa natans Nutrition 0.000 claims description 12
- 235000009165 saligot Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 244000298715 Actinidia chinensis Species 0.000 claims description 6
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 6
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 6
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 6
- 240000001851 Artemisia dracunculus Species 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 6
- 241000333181 Osmanthus Species 0.000 claims description 6
- 241001499733 Plantago asiatica Species 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 210000002826 placenta Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000020150 ginger milk drink Nutrition 0.000 abstract 2
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- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 244000242564 Osmanthus fragrans Species 0.000 abstract 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 1
- 235000015266 Plantago major Nutrition 0.000 abstract 1
- 241001121987 Scrophularia ningpoensis Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 28
- 241000234314 Zingiber Species 0.000 description 9
- 241000209140 Triticum Species 0.000 description 4
- 206010034203 Pectus Carinatum Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102100036440 Amyloid-beta A4 precursor protein-binding family A member 3 Human genes 0.000 description 1
- 101710093619 Amyloid-beta A4 precursor protein-binding family A member 3 Proteins 0.000 description 1
- 239000000853 adhesive Substances 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
-
- 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 chicken cutlet with a function of nourishing Yin and a preparation method thereof. The chicken cutlet comprises the following components in parts by weight: 200-240 parts of chicken leg, 20-40 parts of lean beef, 4-6 parts of basil, 2-4 parts of thyme, 6-10 parts of folium artemisiae argyi, 12-14 parts of apple, 8-12 parts of peanut, 6-10 parts of edible amaranth, 6-8 parts of coconut water, 4-6 parts of ginger milk curd, 2-4 parts of corn mint, 1-3 parts of plantain herb, 1-3 parts of scrophularia ningpoensis, 2-4 parts of polygonum multiflorum, 2-4 parts of flower of hyacinth dolichos, 10-20 parts of sweet osmanthus 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 crisp pulp powder and 14-16 parts of additive. The chicken cutlet and the preparation method disclosed by the invention have the advantages that in the process, the lean beef is put in nutritional filtered juice to be cooked, so that the nutrition of the lean beef is richer and the taste of the lean beef is more unique; the coconut water, the ginger milk curd and the like are mixed in the beef to be prepared into salted mud which is tumbled into the chicken cutlet, so that the mouthfeel of the chicken cutlet is better; and due to use of the traditional Chinese medicines, the chicken cutlet has the effects of supporting body resistance, enhancing immunity, nourishing Yin and clearing heat and relaxing bowel.
Description
?
technical field:
The present invention relates generally to field of food, particularly relates to a kind of enriching yin 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 enriching yin 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:
An enriching yin chicken row, is characterized in that: the component including following weight portion: chicken leg meat 200-240, lean beef 20-40, sweet basil 4-6, thyme 2-4, tarragon 6-10, apple 12-14, peanut 8-12, three-coloured amaranth 6-10, coconut water 6-8, ginger juice hit milk 4-6, wild mint 2-4, Asiatic plantain 1-3, radix scrophulariae 1-3, fleece-flower root 2-4, flower of hyacinth dolichos 2-4, sweet-scented osmanthus 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:
Pig show condition 10-20, the baked mashed potatoes 8-12 of sesame scholar, Kiwi berry magma 6-8, water chestnut 6-10, wheat embryo 8-12, collybia albuminosa 6-8, peeled shrimp 12-16, Radix Angelicae Sinensis leaf 2-4, Radix Codonopsis 1-3, dried orange peel 2-4, Jiang Ye 1-3, dried human placenta 1-3;
The preparation method of auxiliary agent is:
One, Radix Angelicae Sinensis leaf, Radix Codonopsis, dried orange peel, Jiang Ye and dried human placenta are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain health filtered juice;
Two, collybia albuminosa is cut into silk to be placed in frying pan together with pig show condition and to stir-fry, after frying, rejects pig show condition, take out collybia albuminosa;
Three, peeled shrimp, water chestnut are placed in health filtered juice boil to ninety percent time, put into wheat embryo, boil while stirring, obtain water chestnut peeled shrimp and stick with paste;
Four, collybia albuminosa, the baked mashed potatoes of Zhi Shi, Kiwi berry magma after adding frying in water chestnut peeled shrimp is stuck with paste, milled mixture, dry after cooling, pulverize, obtain auxiliary agent.
An enriching yin chicken row's preparation method, is characterized in that: comprise the following steps:
One, by wild mint, Asiatic plantain, radix scrophulariae, the fleece-flower root and flower of hyacinth dolichos mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, by three-coloured amaranth segment, apple stripping and slicing, tarragon breaks into slurry; Again peanut is mixed with three, stirs, be placed on to steam in steamer to eight points ripe, take out, obtain compound;
Three, be first placed on together with thyme in saucepan by sweet basil, Ensure Liquid filtered juice is boiled, then puts into the lean beef after immersion, boils to beef medium, takes out; Beef and compound, coconut water, ginger juice are hit milk, sweet-scented osmanthus sauce, five-spice powder, monosodium glutamate, salt, auxiliary agent and ginger powder, mixing, rub, obtain beef and pickle mud;
Four, chicken row pickles mud with beef and mixes, and carries out knead-salting, obtains the chicken after pickling and arranges; By crisp starch according to the proportioning with water 1:1, add water and be modulated into crisp deep-frying slurry; Chicken row after pickling wraps beef and pickles mud, then 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 enriching yin chicken row.
Advantage of the present invention is:
In present invention process, after lean beef is placed on and is boiled in nutrition filtered juice, make the nutrition of lean beef abundanter, taste is unique; Coconut water, ginger juice hit milk etc. and incorporate in beef to make and pickle mud, and tumbling, in chicken row, makes chicken arrange mouthfeel better.The use of Chinese medicine etc., makes chicken arrange and has righting reinforcing, develop immunitypty, nourishing Yin and clearing heat, the effect relaxed bowel.
detailed description of the invention:
An enriching yin chicken row, includes the component of following weight portion: chicken leg meat 230, lean beef 30, sweet basil 5, thyme 3, tarragon 8, apple 13, peanut 10, three-coloured amaranth 8, coconut water 7, ginger juice hit milk 5, wild mint 3, Asiatic plantain 2, radix scrophulariae 2, the fleece-flower root 3, flower of hyacinth dolichos 3, sweet-scented osmanthus sauce 15, five-spice powder 5, monosodium glutamate 2, salt 45, ginger powder 2, crisp starch 22 and auxiliary agent 15;
In auxiliary agent, the weight proportion of each raw material components is:
Pig show condition 15, the baked mashed potatoes 10 of sesame scholar, Kiwi berry magma 7, water chestnut 8, wheat embryo 10, collybia albuminosa 7, peeled shrimp 15, Radix Angelicae Sinensis leaf 3, Radix Codonopsis 2, dried orange peel 3, Jiang Ye 2, dried human placenta 2;
The preparation method of auxiliary agent is:
One, Radix Angelicae Sinensis leaf, Radix Codonopsis, dried orange peel, Jiang Ye and dried human placenta are mixed, add water to liquid level and exceed material 9cm, decoct 60-80min, filter to obtain health filtered juice;
Two, collybia albuminosa is cut into silk to be placed in frying pan together with pig show condition and to stir-fry, after frying, rejects pig show condition, take out collybia albuminosa;
Three, peeled shrimp, water chestnut are placed in health filtered juice boil to ninety percent time, put into wheat embryo, boil while stirring, obtain water chestnut peeled shrimp and stick with paste;
Four, collybia albuminosa, the baked mashed potatoes of Zhi Shi, Kiwi berry magma after adding frying in water chestnut peeled shrimp is stuck with paste, milled mixture, dry after cooling, pulverize, obtain auxiliary agent.
An enriching yin chicken row's preparation method, comprises the following steps:
One, by wild mint, Asiatic plantain, radix scrophulariae, the fleece-flower root and flower of hyacinth dolichos mixing, add water to liquid level and exceed material 9cm, decoct 70min, filter to obtain nutrition filtered juice;
Two, by three-coloured amaranth segment, apple stripping and slicing, tarragon breaks into slurry; Again peanut is mixed with three, stirs, be placed on to steam in steamer to eight points ripe, take out, obtain compound;
Three, be first placed on together with thyme in saucepan by sweet basil, Ensure Liquid filtered juice is boiled, then puts into the lean beef after immersion, boils to beef medium, takes out; Beef and compound, coconut water, ginger juice are hit milk, sweet-scented osmanthus sauce, five-spice powder, monosodium glutamate, salt, auxiliary agent and ginger powder, mixing, rub, obtain beef and pickle mud;
Four, chicken row pickles mud with beef and mixes, and carries out knead-salting, obtains the chicken after pickling and arranges; By crisp starch according to the proportioning with water 1:1, add water and be modulated into crisp deep-frying slurry; Chicken row after pickling wraps beef and pickles mud, then 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 170 DEG C, and the time of frying is 4 minutes, obtains enriching yin chicken row.
Claims (2)
1. an enriching yin chicken row, is characterized in that: the component including following weight portion: chicken leg meat 200-240, lean beef 20-40, sweet basil 4-6, thyme 2-4, tarragon 6-10, apple 12-14, peanut 8-12, three-coloured amaranth 6-10, coconut water 6-8, ginger juice hit milk 4-6, wild mint 2-4, Asiatic plantain 1-3, radix scrophulariae 1-3, fleece-flower root 2-4, flower of hyacinth dolichos 2-4, sweet-scented osmanthus 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:
Pig show condition 10-20, the baked mashed potatoes 8-12 of sesame scholar, Kiwi berry magma 6-8, water chestnut 6-10, wheat embryo 8-12, collybia albuminosa 6-8, peeled shrimp 12-16, Radix Angelicae Sinensis leaf 2-4, Radix Codonopsis 1-3, dried orange peel 2-4, Jiang Ye 1-3, dried human placenta 1-3;
The preparation method of auxiliary agent is:
One, Radix Angelicae Sinensis leaf, Radix Codonopsis, dried orange peel, Jiang Ye and dried human placenta are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain health filtered juice;
Two, collybia albuminosa is cut into silk to be placed in frying pan together with pig show condition and to stir-fry, after frying, rejects pig show condition, take out collybia albuminosa;
Three, peeled shrimp, water chestnut are placed in health filtered juice boil to ninety percent time, put into wheat embryo, boil while stirring, obtain water chestnut peeled shrimp and stick with paste;
Four, collybia albuminosa, the baked mashed potatoes of Zhi Shi, Kiwi berry magma after adding frying in water chestnut peeled shrimp is stuck with paste, milled mixture, dry after cooling, pulverize, obtain auxiliary agent.
2. the preparation method of a kind of enriching yin chicken row according to claim 1, is characterized in that: comprise the following steps:
One, by wild mint, Asiatic plantain, radix scrophulariae, the fleece-flower root and flower of hyacinth dolichos mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, by three-coloured amaranth segment, apple stripping and slicing, tarragon breaks into slurry; Again peanut is mixed with three, stirs, be placed on to steam in steamer to eight points ripe, take out, obtain compound;
Three, be first placed on together with thyme in saucepan by sweet basil, Ensure Liquid filtered juice is boiled, then puts into the lean beef after immersion, boils to beef medium, takes out; Beef and compound, coconut water, ginger juice are hit milk, sweet-scented osmanthus sauce, five-spice powder, monosodium glutamate, salt, auxiliary agent and ginger powder, mixing, rub, obtain beef and pickle mud;
Four, chicken row pickles mud with beef and mixes, and carries out knead-salting, obtains the chicken after pickling and arranges; By crisp starch according to the proportioning with water 1:1, add water and be modulated into crisp deep-frying slurry; Chicken row after pickling wraps beef and pickles mud, then 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 enriching yin chicken row.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410376823.4A CN104223164A (en) | 2014-08-04 | 2014-08-04 | Chicken cutlet with function of nourishing Yin and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410376823.4A CN104223164A (en) | 2014-08-04 | 2014-08-04 | Chicken cutlet with function of nourishing Yin and preparation method thereof |
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| CN104223164A true CN104223164A (en) | 2014-12-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544157A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Curry chicken cutlet |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2014
- 2014-08-04 CN CN201410376823.4A patent/CN104223164A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
|---|---|---|---|---|
| CN104544157A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Curry chicken cutlet |
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Application publication date: 20141224 |