CN104544191A - Braised chicken making method - Google Patents

Abstract

The invention relates to a braised chicken making method. The braised chicken making method comprises raw materials and making and is characterized in that the raw materials comprise main materials: cockerels calculated according to 50 cockerels per pot; auxiliary materials: edible oil and honey; seasonings: common salt, originally sweet oil, white granulated sugar, wine at the temperature of 55 DEG C and monosodium glutamate; auxiliary materials: pig bone, two old hens and fat pork; and a spice pack: rhizoma kaempferiae, tsaoko amomum fruits, dried citrus peel, galingale, rhizoma kaempferiae, Chinese cinnamon, pricklyash peel, fennel, pepper, biond magnolia flower, rhodomyrtus tomentosa, fermented black beans and nutmeg; and the manufacturing comprises the following steps: slaughtering the cockerels, removing hair, taking out organs, eviscerating, removing tail tips, washing, forming, grouping the cockerels according to the shape of the pot, frying with hot oil to dry water, then smearing honey, oiling and frying when the oil temperature rises to 200DEG C or so, preparing a soup by using the pig bone, the old hens and the fat pork, putting braised chickens obtained after frying, putting the spice pack, adding scallion, ginger, common salt and originally sweet oil, boiling with big fire, tasting with small fire, further putting a stainless steel comb rack for compaction, further adding 100g of liquor into the pot, slowly stewing with slow fire for 2h, and then taking out of the pot.

Description

A kind of preparation method of roast chicken

Technical field

The present invention relates to a kind of preparation method of food, exactly disclose a kind of preparation method of roast chicken.

Background technology

Roast chicken is the food that masses like, not only nutritious, delicious in taste but also be convenient to preserve, carry, food all-ages especially.Because the habits and customs of various places are different, therefore the preparation method of various places roast chicken, local flavor differ from one another.

Summary of the invention

A preparation method for roast chicken, comprising: raw material and making, it is characterized in that: raw material comprises (1) major ingredient: cockerel (1000 ~ 1200g/ only) is by 50 calculating in every mouthful of pot, auxiliary material: edible oil 2.5kg, honey 0.3 ~ 0.5kg, condiment: salt 250g, former sweet oily 150 ~ 400g, white granulated sugar 150g, wine 0.4 ~ 0.8g, the monosodium glutamate 100g of 55 DEG C, attached material: pig green bone 4kg, old hen 2, pig show condition 1.5kg, spices bag: three how 13g, tsaoko 25g, dried orange peel 18g, galingal 63g, three how 16g, cassia bark 23g, Chinese prickly ash 14g, fennel 30g, pepper 20g, flower bud of lily magnolia 18g, mountain Shen 21g, fermented soya bean 9g, nutmeg 16g, (2) make: 1. being slaughtered by cockerel sheds takes out tracheae and esophagus gills, clean thorax, remove tail sharp, integer, 2. pot is put on fire and is put into salad oil, is exploded after solid carbon dioxide divides by clean chicken and coats honey, cross oil (becoming much more popular) when oil temperature rises to seven to eighty per cant, 3. aluminum pot is cleaned and is inserted clear water, old hen is put into after pot leaves, show condition is stamped the thick bone of orchid cutter pig and is put into, after boiled, the foam that boils beaten by little thermal transfer soup, the roast chicken after becoming much more popular is put into after recalling soup-stock, by spices bag (by three how, tsaoko, dried orange peel, galingal, three how, cassia bark, Chinese prickly ash, fennel, pepper, the flower bud of lily magnolia, mountain Shen, fermented soya bean, nutmeg is tightened after installing with gauze belt after proportioning mixing) be divided into two parcels and put in the middle of 50 chickens, put into green onion again, ginger, salt, former sweet oil, big fire is boiled, medium and small fire is tasty, put into stainless double-edged fine-toothed comb again, put the utensil compacting filling clear water above, put into two liang of white wine again to take the dish out of the pot after pot slow fire carefully simmers 2 hours.

The invention has the advantages that: morphological appearance, crisp rotten de-bone, outer crisp inner tender, enjoy endless aftertastes, and also can make at home, be the good merchantable brand that hospitality kith and kin present good friend, if adopt vacuum packaging, season in winter in spring and autumn three can preserve 3 ~ 7, summer can preserve 2 ~ 3, heating or cold food taste constant, do not add any additive, the food materials adopted are pure natural raw material entirely.

Detailed description of the invention

Below in conjunction with specific embodiment, technical characteristic of the present invention is described further.

Embodiment, only being slaughtered by cockerel 50 sheds takes out the clean thorax of internal organs, remove tail point to clean, shaping, explode solid carbon dioxide according to the shape grouping deep fat of pot to divide, then honey is coated, when oil temperature rises to seven to eighty per cant heat, cross oil much more popular, modulate soup-stock with pig green bone, old hen, pig show condition, put into the roast chicken after becoming much more popular, and put into spices bag, add green onion, ginger, salt, former sweet oil, big fire is boiled, and little fire is tasty, put into the compacting of stainless steel double-edged fine-toothed comb again, add in pot after two liang of white wine slow fires carefully simmer 2 hours and take the dish out of the pot.

Claims (2)

1. a preparation method for roast chicken, comprising: raw material and making; It is characterized in that: raw material comprises (1) major ingredient: cockerel 1000 ~ 1200g/ only, by 50 calculating in every mouthful of pot; Auxiliary material: edible oil 2.5kg, honey 0.3 ~ 0.5kg; Condiment: salt 250g, former sweet oily 150 ~ 400g, white granulated sugar 150g, wine 0.4 ~ 0.8g, the monosodium glutamate 100g of 55 DEG C; Attached material: pig green bone 4kg, old hen 2, pig show condition 1.5kg; Spices bag: three how 13g, tsaoko 25g, dried orange peel 18g, galingal 63g, three how 16g, cassia bark 23g, Chinese prickly ash 14g, fennel 30g, pepper 20g, flower bud of lily magnolia 18g, mountain Shen 21g, fermented soya bean 9g, nutmeg 16g; (2) make: 1. being slaughtered by cockerel sheds takes out tracheae and esophagus gills, clean thorax, remove tail sharp, integer; 2. pot is put on fire and is put into salad oil, is exploded after solid carbon dioxide divides by clean chicken and coats honey, cross oil (becoming much more popular) when oil temperature rises to seven to eighty per cant; 3. aluminum pot is cleaned and is inserted clear water, after pot leaves, put into old hen, show condition is stamped the thick bone of orchid cutter pig and is put into, and after boiled, the foam that boils beaten by little thermal transfer soup, the roast chicken after becoming much more popular is put into after recalling soup-stock, spices bag is divided into two parcels to put in the middle of 50 chickens, then puts into green onion, ginger, salt, former sweet oil, big fire is boiled, medium and small fire is tasty, put into stainless double-edged fine-toothed comb again, put the utensil compacting filling clear water above, then put into two liang of white wine and take the dish out of the pot after pot slow fire carefully simmers 2 hours.

2. the preparation method of a kind of roast chicken according to claim 1, it is characterized in that: described spices bag calculates by 50 chickens, by three how 13g, tsaoko 25g, dried orange peel 18g, galingal 63g, three how 16g, cassia bark 23g, Chinese prickly ash 14g, fennel 30g, pepper 20g, flower bud of lily magnolia 18g, mountain Shen 21g, fermented soya bean 9g, nutmeg 16g tighten with gauze after mixing.