CN104256691A - Jujube-scented fried chicken and preparation method thereof - Google Patents
Jujube-scented fried chicken and preparation method thereof Download PDFInfo
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
-
- 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 jujube-scented fried chicken and a preparation method thereof. The jujube-scented fried chicken comprises the following components by weight: 150-200 parts of chicken breast meat, 30-50 parts of chicken liver, 6-10 parts of golden silk jujube meat, 4-8 parts of oat kernels, 12-16 parts of mung beans, 3-5 parts of melon seeds, 6-8 parts of celery, 8-10 parts of blueberry, 3-5 parts of walnut powder, 6-8 parts of steamed cake, 2-4 parts of peanut kernel powder, 2-4 parts of mulberry leaves, 2-4 parts of dried banana peels, 1-3 parts of termite, 1-3 parts o of broadleaf holly leaves, 2-4 parts of dried small shrimps, 1-3 parts of leaves of microcos paniculata, 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 crisp pulp powder and 14-16 parts of auxiliary agent. By adding the chicken liver in the chicken breast meat, the flavor is unique; by integrating fruits and nuts into the chicken meat, the mouthfeel and nutritional ingredients of the chicken meat are enriched; and the use of the traditional Chinese medicines enables the fried chicken to have a plurality of health-care functions of clearing heat to reduce fever, tonifying brain and beautifying features.
Description
technical field:
The present invention relates generally to field of food, particularly relates to a kind of jujube taste 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 jujube taste 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 jujube taste chicken row, is characterized in that: the component including following weight portion: Fresh Grade Breast 150-200, chicken gizzard 30-50, variety of the Chinese date meat 6-10, oat kernel 4-8, mung bean 12-16, shelled melon seed 3-5, celery 6-8, blueberry 8-10, walnut powder 3-5, loin chop 6-8, groundnut kernel powder 2-4, mulberry leaf 2-4, dry banana skin 2-4, termite 1-3, Ilex Latifolia Thunb 1-3, dried small shrimp 2-4, buzhaye 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 jujube taste chicken row's preparation method, is characterized in that: comprise the following steps:
One, by mulberry leaf, dry banana skin, termite, Ilex Latifolia Thunb, dried small shrimp and buzhaye mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice; In nutrition filtered juice, add soy sauce, five-spice powder, monosodium glutamate, salt and ginger powder, be uniformly mixed, obtain pickle; Fresh Grade Breast and chicken gizzard are immersed in pickle and soak 2-3 hour, pull Fresh Grade Breast and chicken gizzard out, mixing chopped, obtains chicken meat stuffing;
Two, by celery impurity elimination, with mung bean mixing and water adding, boil, pull mung bean wherein out, smash into green bean paste to pieces; Blueberry is smashed into pieces blueberry mud with loin chop mixing; Blueberry mud, walnut powder, groundnut kernel powder are joined in green bean paste together with auxiliary agent, obtains nut mung bean mud; Nut mung bean mud, variety of the Chinese date meat and chicken meat stuffing are mixed, obtain mixing chicken meat stuffing, processing and forming becomes chicken to arrange, stand-by;
Three, crisp starch is mixed according to the proportioning with water 1:1 with oat kernel, add water and be modulated into crisp deep-frying slurry;
Four, get chicken row, chicken row wrap one deck crisp deep-frying slurry, after chicken fishing risen to put in oil cauldron 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 jujube taste chicken row.
Advantage of the present invention is:
Present invention process with the addition of chicken gizzard in Fresh Grade Breast, makes taste unique; Fruit, nut etc. are dissolved in chicken together, have more enriched mouthfeel and the nutritional labeling of chicken; The use of Chinese medicine etc., makes chicken arrange and has possessed the plurality of health care functions such as heat-clearing and fire-reducing, brain tonic, beauty treatment.
detailed description of the invention:
A jujube taste chicken row, includes the component of following weight portion: Fresh Grade Breast 150-200, chicken gizzard 30-50, variety of the Chinese date meat 6-10, oat kernel 4-8, mung bean 12-16, shelled melon seed 3-5, celery 6-8, blueberry 8-10, walnut powder 3-5, loin chop 6-8, groundnut kernel powder 2-4, mulberry leaf 2-4, dry banana skin 2-4, termite 1-3, Ilex Latifolia Thunb 1-3, dried small shrimp 2-4, buzhaye 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 jujube taste chicken row's preparation method, comprises the following steps:
One, by mulberry leaf, dry banana skin, termite, Ilex Latifolia Thunb, dried small shrimp and buzhaye mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice; In nutrition filtered juice, add soy sauce, five-spice powder, monosodium glutamate, salt and ginger powder, be uniformly mixed, obtain pickle; Fresh Grade Breast and chicken gizzard are immersed in pickle and soak 2-3 hour, pull Fresh Grade Breast and chicken gizzard out, mixing chopped, obtains chicken meat stuffing;
Two, by celery impurity elimination, with mung bean mixing and water adding, boil, pull mung bean wherein out, smash into green bean paste to pieces; Blueberry is smashed into pieces blueberry mud with loin chop mixing; Blueberry mud, walnut powder, groundnut kernel powder are joined in green bean paste together with auxiliary agent, obtains nut mung bean mud; Nut mung bean mud, variety of the Chinese date meat and chicken meat stuffing are mixed, obtain mixing chicken meat stuffing, processing and forming becomes chicken to arrange, stand-by;
Three, crisp starch is mixed according to the proportioning with water 1:1 with oat kernel, add water and be modulated into crisp deep-frying slurry;
Four, get chicken row, chicken row wraps one deck crisp deep-frying slurry, and 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 jujube taste chicken row.
Claims (2)
1. a jujube taste chicken row, is characterized in that: the component including following weight portion: Fresh Grade Breast 150-200, chicken gizzard 30-50, variety of the Chinese date meat 6-10, oat kernel 4-8, mung bean 12-16, shelled melon seed 3-5, celery 6-8, blueberry 8-10, walnut powder 3-5, loin chop 6-8, groundnut kernel powder 2-4, mulberry leaf 2-4, dry banana skin 2-4, termite 1-3, Ilex Latifolia Thunb 1-3, dried small shrimp 2-4, buzhaye 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 jujube taste chicken row according to claim 1, is characterized in that: comprise the following steps:
One, by mulberry leaf, dry banana skin, termite, Ilex Latifolia Thunb, dried small shrimp and buzhaye mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice; In nutrition filtered juice, add soy sauce, five-spice powder, monosodium glutamate, salt and ginger powder, be uniformly mixed, obtain pickle; Fresh Grade Breast and chicken gizzard are immersed in pickle and soak 2-3 hour, pull Fresh Grade Breast and chicken gizzard out, mixing chopped, obtains chicken meat stuffing;
Two, by celery impurity elimination, with mung bean mixing and water adding, boil, pull mung bean wherein out, smash into green bean paste to pieces; Blueberry is smashed into pieces blueberry mud with loin chop mixing; Blueberry mud, walnut powder, groundnut kernel powder are joined in green bean paste together with auxiliary agent, obtains nut mung bean mud; Nut mung bean mud, variety of the Chinese date meat and chicken meat stuffing are mixed, obtain mixing chicken meat stuffing, processing and forming becomes chicken to arrange, stand-by;
Three, crisp starch is mixed according to the proportioning with water 1:1 with oat kernel, add water and be modulated into crisp deep-frying slurry;
Four, get chicken row, chicken row wraps one deck crisp deep-frying slurry, and 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 jujube taste chicken row.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346710.XA CN104256691A (en) | 2014-07-21 | 2014-07-21 | Jujube-scented fried chicken and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346710.XA CN104256691A (en) | 2014-07-21 | 2014-07-21 | Jujube-scented fried chicken and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104256691A true CN104256691A (en) | 2015-01-07 |
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| CN201410346710.XA Pending CN104256691A (en) | 2014-07-21 | 2014-07-21 | Jujube-scented fried chicken and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544253A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Oat yoghourt chicken cutlet |
| CN104970387A (en) * | 2015-06-03 | 2015-10-14 | 全椒县福润禽业有限公司 | A dendranthema indicum chicken fried steak helpful for tonifying spleen and benefiting intelligence and a preparation method thereof |
| CN107660712A (en) * | 2016-07-28 | 2018-02-06 | 赵素娟 | Rde bean jujube chicken |
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 |
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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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544253A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Oat yoghourt chicken cutlet |
| CN104970387A (en) * | 2015-06-03 | 2015-10-14 | 全椒县福润禽业有限公司 | A dendranthema indicum chicken fried steak helpful for tonifying spleen and benefiting intelligence and a preparation method thereof |
| CN107660712A (en) * | 2016-07-28 | 2018-02-06 | 赵素娟 | Rde bean jujube chicken |
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