CN104256692A - Milk-flavored fried chicken and preparation method thereof - Google Patents
Milk-flavored fried chicken and preparation method thereof Download PDFInfo
- Publication number
- CN104256692A CN104256692A CN201410346718.6A CN201410346718A CN104256692A CN 104256692 A CN104256692 A CN 104256692A CN 201410346718 A CN201410346718 A CN 201410346718A CN 104256692 A CN104256692 A CN 104256692A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken
- powder
- milk
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000005856 Lyophyllum decastes Species 0.000 title abstract 6
- 235000013194 Lyophyllum decastes Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 37
- 241000287828 Gallus gallus Species 0.000 claims abstract description 36
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 16
- 239000003205 fragrance Substances 0.000 claims abstract description 14
- 235000000832 Ayote Nutrition 0.000 claims abstract description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 10
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 10
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 10
- 241000233866 Fungi Species 0.000 claims abstract description 10
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 10
- 239000011425 bamboo Substances 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 241000208688 Eucommia Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera 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
- 235000009508 confectionery 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
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000020255 yak milk Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 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
- 238000002156 mixing Methods 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 235000003949 Cucurbita mixta Nutrition 0.000 claims description 9
- 230000036541 health Effects 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 210000001161 mammalian embryo Anatomy 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 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
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 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
- 244000020551 Helianthus annuus Species 0.000 claims description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 240000008881 Oenanthe javanica Species 0.000 claims description 6
- 235000000365 Oenanthe javanica Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 241000124033 Salix Species 0.000 claims description 6
- 235000013559 Schnittsellerie Nutrition 0.000 claims description 6
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 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
- 210000004556 brain Anatomy 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- 239000010931 gold Substances 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
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 229910052709 silver Inorganic materials 0.000 claims description 6
- 239000004332 silver Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 241000209140 Triticum Species 0.000 abstract description 7
- 206010034203 Pectus Carinatum Diseases 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 244000052616 bacterial pathogen Species 0.000 abstract 2
- 240000006766 Cornus mas Species 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 241000233779 Cyclocarya paliurus Species 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 241001456000 Stachys aspera Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 235000013305 food 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
- 230000008901 benefit Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 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
- A23L13/70—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
- A23L13/40—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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a milk-flavored fried chicken and a preparation method thereof. The fried chicken comprises, by weight, 80-120 parts of chicken breast meat, 90-130 parts of chicken leg meat, 40-60 parts of yak milk powder, 6-10 parts of carrot powder, 4-6 parts of wheat germs, 6-8 parts of bamboo shoots, 3-5 parts of white fungus, 4-6 parts of pumpkin leaves, 4-6 parts of lotus root starch, 4-6 parts of golden paste, 8-10 parts of tomato sauce, 2-4 parts of stachys aspera michx, 1-3 parts of evergreen dogwood, 1-3 parts of cyclocarya paliurus leaves, 2-4 parts of eucommia bark, 1-3 parts of sweet broomwort herb, 1-3 parts of kelp, 10-20 parts of soy 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 powder and 14-16 parts of an auxiliary agent. The fried chicken is coated by the milk powder paste, so that the whole fried chicken has a milk fragrance and a unique taste. Besides, due to the use of the wheat germs and traditional Chinese medicines, the fried chicken has a plurality of health-care functions of containing abundant protein and reducing blood sugar.
Description
technical field:
The present invention relates generally to field of food, particularly relates to a kind of milk fragrance 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 milk fragrance 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 milk fragrance chicken row, is characterized in that: the component including following weight portion: Fresh Grade Breast 80-120, chicken leg meat 90-130, yak milk powder 40-60, carrot meal 6-10, wheat embryo 4-6, bamboo shoots 6-8, white fungus 3-5, cushaw leaf 4-6, Lotus root congee 4-6, gold cake 4-6, catsup 8-10, silver bar dish 2-4, chrysanthemum brain 1-3, Qingqian Willow leaf 1-3, bark of eucommia 2-4, Sweet Broomwort Herb 1-3, kelp 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.
The preparation method of described a kind of milk fragrance chicken row, is characterized in that: comprise the following steps:
One, silver bar dish, chrysanthemum brain, Qingqian Willow leaf, the bark of eucommia, Sweet Broomwort Herb and kelp are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, white fungus is added bubble to send out, after pulling out, wrap in together with bamboo shoots in cushaw leaf, be put in nutrition filtered juice and boil 20-30 minute, pull out, remove cushaw leaf, rub after taking out white fungus and bamboo shoots, obtain vegetable puree; Fresh Grade Breast, chicken leg meat are mixed with gold cake, vegetable puree is joined in chicken meat stuffing, obtain mixing filling;
Three, catsup, five-spice powder, monosodium glutamate, salt and ginger powder are uniformly mixed, obtain pickling sauce; By mixing filling with pickle sauce mixing, leave standstill and pickle, become chicken to arrange the fillings processing and forming obtained after pickling, stand-by;
Four, add water in yak milk powder according to the proportioning with water 1:50, boil to time medium well, add wheat embryo, carrot meal and auxiliary agent, heat while stirring, obtained milk powder is stuck with paste; According to the proportioning with water 1:1 after crisp starch and Lotus root congee are mixed, add water and be modulated into crisp deep-frying slurry;
Five, last, first on chicken row, wrap milk powder and stick with paste, 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 milk fragrance chicken row.
Advantage of the present invention is:
Present invention process will be by sticking with paste at the exclusive milk powder that wraps of chicken, and whole chicken is arranged and is filled with milk fragrance, taste is unique, and the use of wheat embryo, Chinese medicine etc., makes chicken arrange to have possessed to be rich in protein, the plurality of health care functions such as hypoglycemic.
detailed description of the invention:
A milk fragrance chicken row, includes the component of following weight portion: Fresh Grade Breast 80-120, chicken leg meat 90-130, yak milk powder 40-60, carrot meal 6-10, wheat embryo 4-6, bamboo shoots 6-8, white fungus 3-5, cushaw leaf 4-6, Lotus root congee 4-6, gold cake 4-6, catsup 8-10, silver bar dish 2-4, chrysanthemum brain 1-3, Qingqian Willow leaf 1-3, bark of eucommia 2-4, Sweet Broomwort Herb 1-3, kelp 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.
The preparation method of described a kind of milk fragrance chicken row, comprises the following steps:
One, silver bar dish, chrysanthemum brain, Qingqian Willow leaf, the bark of eucommia, Sweet Broomwort Herb and kelp are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, white fungus is added bubble to send out, after pulling out, wrap in together with bamboo shoots in cushaw leaf, be put in nutrition filtered juice and boil 20-30 minute, pull out, remove cushaw leaf, rub after taking out white fungus and bamboo shoots, obtain vegetable puree; Fresh Grade Breast, chicken leg meat are become chicken meat stuffing with gold cake hybrid process, vegetable puree is joined in chicken meat stuffing, obtain mixing filling;
Three, catsup, five-spice powder, monosodium glutamate, salt and ginger powder are uniformly mixed, obtain pickling sauce; By mixing filling with pickle sauce mixing, leave standstill and pickle, become chicken to arrange the fillings processing and forming obtained after pickling, stand-by;
Four, add water in yak milk powder according to the proportioning with water 1:50, boil to time medium well, add wheat embryo, carrot meal and auxiliary agent, heat while stirring, obtained milk powder is stuck with paste; According to the proportioning with water 1:1 after crisp starch and Lotus root congee are mixed, add water and be modulated into crisp deep-frying slurry;
Five, last, first on chicken row, wrap milk powder and stick with paste, 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 milk fragrance chicken row.
Claims (2)
1. a milk fragrance chicken row, is characterized in that: the component including following weight portion: Fresh Grade Breast 80-120, chicken leg meat 90-130, yak milk powder 40-60, carrot meal 6-10, wheat embryo 4-6, bamboo shoots 6-8, white fungus 3-5, cushaw leaf 4-6, Lotus root congee 4-6, gold cake 4-6, catsup 8-10, silver bar dish 2-4, chrysanthemum brain 1-3, Qingqian Willow leaf 1-3, bark of eucommia 2-4, Sweet Broomwort Herb 1-3, kelp 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 milk fragrance chicken row according to claim 1, is characterized in that: comprise the following steps:
One, silver bar dish, chrysanthemum brain, Qingqian Willow leaf, the bark of eucommia, Sweet Broomwort Herb and kelp are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, white fungus is added bubble to send out, after pulling out, wrap in together with bamboo shoots in cushaw leaf, be put in nutrition filtered juice and boil 20-30 minute, pull out, remove cushaw leaf, rub after taking out white fungus and bamboo shoots, obtain vegetable puree; Fresh Grade Breast, chicken leg meat are become chicken meat stuffing with gold cake hybrid process, vegetable puree is joined in chicken meat stuffing, obtain mixing filling;
Three, catsup, five-spice powder, monosodium glutamate, salt and ginger powder are uniformly mixed, obtain pickling sauce; By mixing filling with pickle sauce mixing, leave standstill and pickle, become chicken to arrange the fillings processing and forming obtained after pickling, stand-by;
Four, add water in yak milk powder according to the proportioning with water 1:50, boil to time medium well, add wheat embryo, carrot meal and auxiliary agent, heat while stirring, obtained milk powder is stuck with paste; According to the proportioning with water 1:1 after crisp starch and Lotus root congee are mixed, add water and be modulated into crisp deep-frying slurry;
Five, last, first on chicken row, wrap milk powder and stick with paste, 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 milk fragrance chicken row.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346718.6A CN104256692A (en) | 2014-07-21 | 2014-07-21 | Milk-flavored fried chicken and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346718.6A CN104256692A (en) | 2014-07-21 | 2014-07-21 | Milk-flavored fried chicken and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256692A true CN104256692A (en) | 2015-01-07 |
Family
ID=52148375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410346718.6A Pending CN104256692A (en) | 2014-07-21 | 2014-07-21 | Milk-flavored fried chicken and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256692A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104982950A (en) * | 2015-06-03 | 2015-10-21 | 全椒县福润禽业有限公司 | Yin-nourishing dryness-moisturizing milk-fragrance chicken steak and preparation method thereof |
| CN104982960A (en) * | 2015-07-20 | 2015-10-21 | 合肥梅香园禽蛋制品有限公司 | Camel milk flavored chicken cutlet and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57170164A (en) * | 1981-04-11 | 1982-10-20 | Q P Corp | Separation-type dressing |
| 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 |
-
2014
- 2014-07-21 CN CN201410346718.6A patent/CN104256692A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57170164A (en) * | 1981-04-11 | 1982-10-20 | Q P Corp | Separation-type dressing |
| 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 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104982950A (en) * | 2015-06-03 | 2015-10-21 | 全椒县福润禽业有限公司 | Yin-nourishing dryness-moisturizing milk-fragrance chicken steak and preparation method thereof |
| CN104982960A (en) * | 2015-07-20 | 2015-10-21 | 合肥梅香园禽蛋制品有限公司 | Camel milk flavored chicken cutlet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103814992A (en) | Blueberry tofu pie and production method thereof | |
| CN104757432A (en) | Red-vinasse-flavor broad bean and preparing method thereof | |
| CN103932098A (en) | Trotter chips for beautifying and preparation method thereof | |
| CN104223159A (en) | Chicken cutlet with corn and preparation method of chicken cutlet | |
| CN103976233B (en) | A kind of health care congee and preparation method thereof | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| CN104757625A (en) | Dryness-moistening restlessness-relieving wine-flavor sesame paste and preparation method thereof | |
| CN104106819A (en) | Spicy red oil dried small shrimps and manufacturing method thereof | |
| CN104366372A (en) | Processing method of spicy-crisp potato slices | |
| CN103932298B (en) | A kind of rice fragrant donkey meat peanut butter and preparation method thereof | |
| CN104256692A (en) | Milk-flavored fried chicken and preparation method thereof | |
| CN103504371B (en) | One is calmed the nerves crisp-fried shelled melon seed and preparation method thereof | |
| CN104585348A (en) | Spiced dried bean curds with dark plums and duck meat and preparation method of spiced dried bean curds with dark plums and duck meat | |
| CN104106758A (en) | Flavor corn crab roe bread and preparation method thereof | |
| CN103461915A (en) | Method for making dehydrated potato convenient vegetable | |
| CN104256693A (en) | Jackfruit-flavored fried chicken and preparation method thereof | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| CN104207170A (en) | Fragrant-taro-flavor chicken cutlet and preparation method thereof | |
| CN104256691A (en) | Jujube-scented fried chicken and preparation method thereof | |
| CN104207172A (en) | Heat-clearing and summer-heat-dispelling chicken cutlet and preparation method thereof | |
| CN104207165A (en) | Chicken cutlet in phaseolus angularis taste and preparation method thereof | |
| CN105053879A (en) | Production method of a spicy and hot candied Benincasa hispida | |
| CN104256695A (en) | Chicken chop capable of nourishing stomach and preparation method thereof | |
| CN104187804A (en) | Chicken cutlet with wax apple and preparation method thereof | |
| CN104223160A (en) | Beer chicken steak and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |
|
| RJ01 | Rejection of invention patent application after publication |