CN104286913A - Chicken chop containing walnut kernels and preparation method thereof - Google Patents
Chicken chop containing walnut kernels and preparation method thereof Download PDFInfo
- Publication number
- CN104286913A CN104286913A CN201410356433.0A CN201410356433A CN104286913A CN 104286913 A CN104286913 A CN 104286913A CN 201410356433 A CN201410356433 A CN 201410356433A CN 104286913 A CN104286913 A CN 104286913A
- Authority
- CN
- China
- Prior art keywords
- chicken
- frying
- juice
- coffee
- walnut kernels
- 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
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 40
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 25
- 235000020234 walnut Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007049 Juglans regia Species 0.000 title claims abstract 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 244000241257 Cucumis melo Species 0.000 claims abstract description 10
- 235000014571 nuts Nutrition 0.000 claims abstract description 8
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 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
- 235000013527 bean curd 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
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000012752 auxiliary agent Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 230000036541 health Effects 0.000 claims description 10
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 9
- 238000005554 pickling Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000013311 vegetables Nutrition 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
- 241000209136 Agropyron Species 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 241000205407 Polygonum Species 0.000 claims description 6
- 244000292697 Polygonum aviculare Species 0.000 claims description 6
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 6
- 240000006079 Schisandra chinensis Species 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 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
- 210000002826 placenta Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 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
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 abstract 1
- 240000001538 Agaricus subrufescens Species 0.000 abstract 1
- 235000008610 Agaricus subrufescens Nutrition 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 241000723346 Cinnamomum camphora Species 0.000 abstract 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 abstract 1
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 241001668545 Pascopyrum Species 0.000 abstract 1
- 240000001341 Reynoutria japonica Species 0.000 abstract 1
- 235000018167 Reynoutria japonica Nutrition 0.000 abstract 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 229960000846 camphor Drugs 0.000 abstract 1
- 229930008380 camphor Natural products 0.000 abstract 1
- 235000020238 sunflower seed Nutrition 0.000 abstract 1
- 210000000689 upper leg Anatomy 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 27
- 241000758789 Juglans Species 0.000 description 14
- 206010034203 Pectus Carinatum Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000000034 method Methods 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
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion 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
- 239000002245 particle Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening 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
- A23L13/70—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
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a chicken chop containing walnut kernels and a preparation method thereof. The chicken chop comprises the following raw materials: chicken thigh meat 200-240, Agaricus subrufescens 8-12, ground coffee 4-6, white gourd flesh 8-12, sunflower seeds 6-10, Hami melon juice 8-10, walnut kernels 12-16, white sugar sponge cake 5-8, beancurd sticks 6-9, angelica dahurica 1-3, Chinese magnoliaving 1-3, fleece-flower stem 1-3, Camphor leaves 2-4, wheat grass 2-4, loquat flower 2-4, soy sauce 10-20, five-spice powder 4-6, monosodium glutamate 1-3, salt 3-5, ginger powder 1-3, crispy powder 20-25 and additives 14-16. The walnut kernels are baked and simultaneously coated with fruit coffee juice, so that the walnut kernels have the aroma of fruits and coffee, and the broken walnut kernels are mixed into the crispy powder, so that the chicken chop has the health-care function of nuts, and also has the aroma of fruits and coffee, and thus the chicken chop tastes more unique.
Description
technical field:
The present invention relates generally to field of food, particularly relates to a kind of clearing away summerheat 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 clearing away summerheat 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 walnut kernel chicken row, is characterized in that: the component including following weight portion: chicken leg meat 200-240, Agricus blazei 8-12, ground coffee 4-6, wax gourd meat 8-12, polly seed nucleole 6-10, Cantaloupe juice 8-10, walnut kernel 12-16, white sugar cake 5-8, bean curd stick 6-9, root of Dahurain angelica 1-3, fruit of Chinese magnoliavine 1-3, Polygonum multiflower knotweed 1-3, yellow cinnamon leaf 2-4, agropyron 2-4, loguat leaf 2-4, 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:
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.
A walnut kernel chicken row's preparation method, is characterized in that: comprise the following steps:
One, by the root of Dahurain angelica, the fruit of Chinese magnoliavine, Polygonum multiflower knotweed, yellow cinnamon leaf, agropyron and loguat leaf mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice; Agricus blazei warm water bubble is sent out 20-30 minute, and drain after pulling out, be put in nutrition filtered juice and boil 20-30 minute, drain after pulling out together with wax gourd meat, bean curd stick, add white sugar cake, milled mixture becomes vegetable puree;
Two, by vegetable puree and soy sauce, five-spice powder, monosodium glutamate, salt and ginger powder, mix and blend, obtains pickling mud; By chicken row with pickle mud and mix, carry out knead-salting, obtain the chicken after pickling and arrange;
Three, ground coffee is mixed with auxiliary agent, then add Cantaloupe juice, stir into fruit coffee-juice; Walnut kernel and polly seed nucleole are put into 150 DEG C of oven cooking cycle 10-20 minute, baking limit, limit is coated with fruit Cantaloupe juice, breaks into nut bits into pieces after baking with meat mallet; According to the proportioning with water 1:1 after crisp starch and nut bits are mixed, add water and be modulated into crisp deep-frying slurry;
Four, last, the chicken row after pickling wraps 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 walnut kernel chicken row.
Advantage of the present invention is:
In present invention process, walnut kernel together limit baking limit is coated with fruit coffee-juice, makes the fragrance immersing fruit and coffee in walnut kernel, walnut kernel particle is mixed in crisp deep-frying slurry, chicken is arranged and has namely possessed the health care of nut, have again the fragrance of coffee and fruit concurrently, mouthfeel is unique; In addition, the use of vegetables and every Chinese medicine etc., makes chicken arrange and possesses the plurality of health care functions such as stomach strengthening and digestion promoting.
detailed description of the invention:
A walnut kernel chicken row, includes the component of following weight portion: chicken leg meat 230, Agricus blazei 10, ground coffee 5, wax gourd meat 10, polly seed nucleole 8, Cantaloupe juice 9, walnut kernel 14, white sugar cake 6, bean curd stick 7, the root of Dahurain angelica 2, the fruit of Chinese magnoliavine 2, Polygonum multiflower knotweed 2, yellow cinnamon leaf 3, agropyron 3, loguat leaf 3, soy sauce 15, five-spice powder 5, monosodium glutamate 2, salt 4, 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 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.
A walnut kernel chicken row's preparation method, comprises the following steps:
One, by the root of Dahurain angelica, the fruit of Chinese magnoliavine, Polygonum multiflower knotweed, yellow cinnamon leaf, agropyron and loguat leaf mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice; Agricus blazei warm water bubble is sent out 20-30 minute, and drain after pulling out, be put in nutrition filtered juice and boil 20-30 minute, drain after pulling out together with wax gourd meat, bean curd stick, add white sugar cake, milled mixture becomes vegetable puree;
Two, by vegetable puree and soy sauce, five-spice powder, monosodium glutamate, salt and ginger powder, mix and blend, obtains pickling mud; By chicken row with pickle mud and mix, carry out knead-salting, obtain the chicken after pickling and arrange;
Three, ground coffee is mixed with auxiliary agent, then add Cantaloupe juice, stir into fruit coffee-juice; Walnut kernel and polly seed nucleole are put into 150 DEG C of oven cooking cycle 10-20 minute, baking limit, limit is coated with fruit Cantaloupe juice, breaks into nut bits into pieces after baking with meat mallet; According to the proportioning with water 1:1 after crisp starch and nut bits are mixed, add water and be modulated into crisp deep-frying slurry;
Four, last, the chicken row after pickling wraps 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 walnut kernel chicken row.
Claims (2)
1. a walnut kernel chicken row, is characterized in that: the component including following weight portion: chicken leg meat 200-240, Agricus blazei 8-12, ground coffee 4-6, wax gourd meat 8-12, polly seed nucleole 6-10, Cantaloupe juice 8-10, walnut kernel 12-16, white sugar cake 5-8, bean curd stick 6-9, root of Dahurain angelica 1-3, fruit of Chinese magnoliavine 1-3, Polygonum multiflower knotweed 1-3, yellow cinnamon leaf 2-4, agropyron 2-4, loguat leaf 2-4, 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:
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 walnut kernel chicken row according to claim 1, is characterized in that: comprise the following steps:
One, by the root of Dahurain angelica, the fruit of Chinese magnoliavine, Polygonum multiflower knotweed, yellow cinnamon leaf, agropyron and loguat leaf mixing, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice; Agricus blazei warm water bubble is sent out 20-30 minute, and drain after pulling out, be put in nutrition filtered juice and boil 20-30 minute, drain after pulling out together with wax gourd meat, bean curd stick, add white sugar cake, milled mixture becomes vegetable puree;
Two, by vegetable puree and soy sauce, five-spice powder, monosodium glutamate, salt and ginger powder, mix and blend, obtains pickling mud; By chicken row with pickle mud and mix, carry out knead-salting, obtain the chicken after pickling and arrange;
Three, ground coffee is mixed with auxiliary agent, then add Cantaloupe juice, stir into fruit coffee-juice; Walnut kernel and polly seed nucleole are put into 150 DEG C of oven cooking cycle 10-20 minute, baking limit, limit is coated with fruit Cantaloupe juice, breaks into nut bits into pieces after baking with meat mallet; According to the proportioning with water 1:1 after crisp starch and nut bits are mixed, add water and be modulated into crisp deep-frying slurry;
Four, last, the chicken row after pickling wraps 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 walnut kernel chicken row.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410356433.0A CN104286913A (en) | 2014-07-25 | 2014-07-25 | Chicken chop containing walnut kernels and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410356433.0A CN104286913A (en) | 2014-07-25 | 2014-07-25 | Chicken chop containing walnut kernels and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286913A true CN104286913A (en) | 2015-01-21 |
Family
ID=52307081
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410356433.0A Pending CN104286913A (en) | 2014-07-25 | 2014-07-25 | Chicken chop containing walnut kernels and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286913A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623213A (en) * | 2019-10-28 | 2019-12-31 | 成都大有拈头品牌策划有限公司 | Standard formula and process flow of black golden crispy meat |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455354A (en) * | 2007-12-14 | 2009-06-17 | 中国科学院微生物研究所 | Natural Juncao liver-nourishing and sobering-up agent |
| CN101653243A (en) * | 2008-08-18 | 2010-02-24 | 刘泳宏 | Five-color viscera-nourishing bento made of egg, livestock meat, seafood, coarse cereal and vegetable, and method thereof |
| CN103504338A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Fried chicken |
| CN103622060A (en) * | 2013-10-23 | 2014-03-12 | 宁波市禽丰食品有限公司 | Method for preparing nourishing instant chicken |
| CN103653020A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Preparation method of cheese chicken cutlet |
-
2014
- 2014-07-25 CN CN201410356433.0A patent/CN104286913A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455354A (en) * | 2007-12-14 | 2009-06-17 | 中国科学院微生物研究所 | Natural Juncao liver-nourishing and sobering-up agent |
| CN101653243A (en) * | 2008-08-18 | 2010-02-24 | 刘泳宏 | Five-color viscera-nourishing bento made of egg, livestock meat, seafood, coarse cereal and vegetable, and method thereof |
| CN103504338A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Fried chicken |
| CN103622060A (en) * | 2013-10-23 | 2014-03-12 | 宁波市禽丰食品有限公司 | Method for preparing nourishing instant chicken |
| CN103653020A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Preparation method of cheese chicken cutlet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623213A (en) * | 2019-10-28 | 2019-12-31 | 成都大有拈头品牌策划有限公司 | Standard formula and process flow of black golden crispy meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104223159A (en) | Chicken cutlet with corn and preparation method of chicken cutlet | |
| CN104381965A (en) | Liver-protecting pericarp purple sweet potato jam and preparation method thereof | |
| CN104430693A (en) | Natto purple potato health-care bread and making method thereof | |
| CN103689426A (en) | Rice-flavor wheat germ crispy chips 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 | |
| CN104286712A (en) | Porridge with spleen tonifying and appetizing effects and preparation method of porridge | |
| CN103932298A (en) | Rice-frangrant donkey flesh peanut sauce and preparation method thereof | |
| CN103689411A (en) | Shrimp flavor health-care rice flour and preparation method thereof | |
| CN103549538A (en) | Fruity preserved plum shelled melon seeds and preparation method thereof | |
| CN104207170A (en) | Fragrant-taro-flavor chicken cutlet and preparation method thereof | |
| CN104207172A (en) | Heat-clearing and summer-heat-dispelling chicken cutlet and preparation method thereof | |
| CN104256691A (en) | Jujube-scented fried chicken and preparation method thereof | |
| CN104256693A (en) | Jackfruit-flavored fried chicken and preparation method thereof | |
| CN104256692A (en) | Milk-flavored fried chicken and preparation method thereof | |
| CN103815238A (en) | Rye glutinous rice flour and preparation method thereof | |
| CN104286913A (en) | Chicken chop containing walnut kernels and preparation method thereof | |
| CN104256695A (en) | Chicken chop capable of nourishing stomach and preparation method thereof | |
| CN104187804A (en) | Chicken cutlet with wax apple and preparation method thereof | |
| CN104207165A (en) | Chicken cutlet in phaseolus angularis taste and preparation method thereof | |
| CN104026616A (en) | Healthcare roasted rabbit meat and preparation method thereof | |
| CN104223163A (en) | Chicken cutlet with spinach and preparation method of chicken cutlet | |
| CN104207169A (en) | Qi-boosting and blood-tonifying chicken cutlet and preparation method thereof | |
| CN104223164A (en) | Chicken cutlet with function of nourishing Yin and preparation method thereof | |
| CN104207166A (en) | Honey chicken cutlet and preparation method thereof | |
| CN104256694A (en) | Papaya coix seed chicken cutlet 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150121 |