CN104799336A - Pickled chilli chicken gizzard - Google Patents
Pickled chilli chicken gizzard Download PDFInfo
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- CN104799336A CN104799336A CN201510242980.0A CN201510242980A CN104799336A CN 104799336 A CN104799336 A CN 104799336A CN 201510242980 A CN201510242980 A CN 201510242980A CN 104799336 A CN104799336 A CN 104799336A
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Abstract
The invention discloses a pickled chilli chicken gizzard which is prepared in the following steps of: (1) selecting materials in parts by weight: 48 to 52 parts of fresh chicken gizzard, 0.5 to 1.5 parts of salt, 2 to 5 parts of marinating spices, 1 to 3 parts of ginger, 0.8 to 1.2 parts of yellow wine, 0.1 to 0.3 part of monosodium glutamate and 5 to 8 parts of pickled chilli; (2) processing raw materials; (3) pickling; (4) marinating; (5) brewing; (6) bagging and sealing; (7) storing; the marinating spices in the step (1) include the following components in parts by weight: 15 to 20 parts of anise, 18 to 25 parts of pepper, 7 to 15 parts of cinnamon, 7 to 15 parts of amomum tsaoko, 7 to 15 parts of myrcia, 7 to 15 parts of purple perilla and 7 to 15 parts of amomum kravanh. According to the pickled chilli chicken gizzard, through pickling first and then marinating and brewing, the marinating spices and the chicken gizzard are thoroughly fused, leisure food with unique flavor, crisp mouthfeel and proper acidity is produced, large-scale industrial production is realized, the storage life can reach more than two months, the pickled chilli chicken gizzard is especially suitable for young consumer groups, and a new way is innovated for chicken gizzard production.
Description
Technical field
The present invention relates to a kind of processing method of chicken gizzard, particularly relate to a kind of bubble green pepper chicken gizzard.
Background technology
The preparation method of chicken gizzard is a lot, directly eats in daily life mainly with after frying, and as leisure packed food, then mainly Salt roasted chicken is sincere, Chinese prickly ash chicken is sincere.Bubble green pepper taste is a kind of vinegar-pepper taste, has a lot of people to like this taste, as the needs of commercial product, and it is unusual to create a kind of technique in leisure food, mouthfeel is crisp, mild acidity, is especially applicable to the bubble green pepper chicken gizzard leisure food of young crowd, unique flavor.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of large-scale industrial production, mouthfeel is crisp, mild acidity, is especially applicable to the bubble green pepper chicken gizzard of young crowd, unique flavor.
For achieving the above object, the technical solution adopted in the present invention is: a kind of bubble green pepper chicken gizzard, and its step comprises:
One, select materials: by weight, freshly-slaughtered poultry gizzard 48 ~ 52, salt 0.5 ~ 1.5, halogen spices 2 ~ 5, ginger 1 ~ 3, yellow rice wine 0.8 ~ 1.2, monosodium glutamate 0.1 ~ 0.3, bubble green pepper 5 ~ 8;
Two, Feedstock treating: by freshly-slaughtered poultry gizzard cleaning trickle, ginger cleaning section, get halogen spices and add water boiled according to mass ratio 1:15 ~ 20, little fiery 25 ~ 40min, is brewed into halogen spice water, is cooled to normal temperature for subsequent use;
Three, pickle: by freshly-slaughtered poultry gizzard, 1/2 salt, halogen spice water, mix thoroughly, design temperature 0 ~ 6 DEG C, pickles 9 ~ 12h;
Four, stew in soy sauce: by halogen spice water, big fire is boiled, put into the gizzard of the chicken after pickling, add ginger, yellow rice wine, remaining salt evenly stirs, after continuing to be heated to boil, close the stewing system 18 ~ 25min of fire, with monosodium glutamate seasoning, the stewing system of Temperature fall, takes the dish out of the pot to during temperature 30 DEG C, is pulled out by chicken gizzard and be cooled to normal temperature from material water;
Five, brewed: bubble green pepper to be added water boiled according to mass ratio 1:4 ~ 7, is cooled to normal temperature, the chicken gizzard after step 4 stew in soy sauce is put into bubble green pepper water and mix well, brewed 5 ~ 7h;
Six, pack sealing: pull chicken gizzard out trickle, loads food pack, vacuum-pumping and sealing;
Seven, store: preserve under the finished product after sealing is placed on 0 ~ 4 DEG C of cold storage environment;
Halogen spices in described step one is by weight: anistree 15 ~ 20, Chinese prickly ash 18 ~ 25, cassia bark 7 ~ 15, tsaoko 7 ~ 15, spiceleaf 7 ~ 15, purple perilla 7 ~ 15, cardamom 7 ~ 15.
Advantageous Effects of the present invention is: by first pickling then stew in soy sauce, brewed, halogen spices and chicken gizzard are thoroughly merged, produce a kind of unique flavor, mouthfeel be crisp, the leisure food of mild acidity, achieve large-scale industrial production, storage life reaches more than two months, especially be applicable to the young consumer group, produce for chicken gizzard and create a new approach.
Detailed description of the invention
embodiment 1
A bubble green pepper chicken gizzard, its step comprises:
One, select materials: get freshly-slaughtered poultry gizzard 48Kg, salt 0.5Kg, halogen spices 2 Kg, ginger 1 Kg, yellow rice wine 0.8 Kg, monosodium glutamate 0.1 Kg, bubble green pepper 5 Kg;
Two, Feedstock treating: by freshly-slaughtered poultry gizzard cleaning trickle, ginger cleaning section, halogen spices 30 Kg that add water are boiled, and little fiery 25 ~ 40min, is brewed into halogen spice water, is cooled to normal temperature for subsequent use;
Three, pickle: by freshly-slaughtered poultry gizzard, 1/2 salt, halogen spice water, mix thoroughly, design temperature 0 DEG C, pickles 9h;
Four, stew in soy sauce: by halogen spice water, big fire is boiled, put into the gizzard of the chicken after pickling, add ginger, yellow rice wine, remaining salt evenly stirs, after continuing to be heated to boil, close the stewing 18min processed of fire, with monosodium glutamate seasoning, the stewing system of Temperature fall, takes the dish out of the pot to during temperature 30 DEG C, is pulled out by chicken gizzard and be cooled to normal temperature from material water;
Five, brewed: 20 Kg that added water by bubble green pepper are boiled, are cooled to normal temperature, the chicken gizzard after step 4 stew in soy sauce is put into bubble green pepper water and mix well, brewed 5h;
Six, pack sealing: pull chicken gizzard out trickle, loads food pack, vacuum-pumping and sealing;
Seven, store: preserve under the finished product after sealing is placed on 0 ~ 4 DEG C of cold storage environment, the shelf-life can reach more than 60 days, will note during sale keeping condition of storage;
Halogen spices in described step one is by weight: anistree 20, Chinese prickly ash 25, cassia bark 11, tsaoko 11, spiceleaf 11, purple perilla 11, cardamom 11.
The present invention is by first pickling then stew in soy sauce, brewed, halogen spices and chicken gizzard are thoroughly merged, produce a kind of unique flavor, mouthfeel be crisp, the leisure food of mild acidity, achieve large-scale industrial production, storage life reaches more than two months, especially be applicable to the young consumer group, produce for chicken gizzard and create a new approach.
embodiment 2
A bubble green pepper chicken gizzard, its step comprises:
One, select materials: get freshly-slaughtered poultry gizzard 52Kg, salt 1.5Kg, halogen spices 5 Kg, ginger 3 Kg, yellow rice wine 1.2 Kg, monosodium glutamate 0.3 Kg, bubble green pepper 8 Kg;
Two, Feedstock treating: by freshly-slaughtered poultry gizzard cleaning trickle, ginger cleaning section, get halogen spices and add water boiled according to mass ratio 1:20, little fiery 40min, is brewed into halogen spice water, is cooled to normal temperature for subsequent use;
Three, pickle: by freshly-slaughtered poultry gizzard, 1/2 salt, halogen spice water, mix thoroughly, design temperature 6 DEG C, pickles 12h;
Four, stew in soy sauce: by halogen spice water, big fire is boiled, put into the gizzard of the chicken after pickling, add ginger, yellow rice wine, remaining salt evenly stirs, after continuing to be heated to boil, close the stewing 25min processed of fire, with monosodium glutamate seasoning, the stewing system of Temperature fall, takes the dish out of the pot to during temperature 30 DEG C, is pulled out by chicken gizzard and be cooled to normal temperature from material water;
Five, brewed: bubble green pepper to be added water boiled according to mass ratio 1:7, is cooled to normal temperature, the chicken gizzard after step 4 stew in soy sauce is put into bubble green pepper water and mix well, brewed 7h;
Six, pack sealing: pull chicken gizzard out trickle, loads food pack, vacuum-pumping and sealing;
Seven, store: preserve under the finished product after sealing is placed on 0 ~ 4 DEG C of cold storage environment;
Halogen spices in described step one is by weight: anistree 15, Chinese prickly ash 25, cassia bark 10, tsaoko 14, spiceleaf 12, purple perilla 10, cardamom 14.
embodiment 3
A bubble green pepper chicken gizzard, its step comprises:
One, select materials: by weight, freshly-slaughtered poultry gizzard 50 Kg, salt 1 Kg, halogen spices 4 Kg, ginger 2 Kg, yellow rice wine 1 Kg, monosodium glutamate 0.2 Kg, bubble green pepper 7 Kg;
Two, Feedstock treating: by freshly-slaughtered poultry gizzard cleaning trickle, ginger cleaning section, get halogen spices and add water boiled according to mass ratio 1:16, little fiery 30min, is brewed into halogen spice water, is cooled to normal temperature for subsequent use;
Three, pickle: by freshly-slaughtered poultry gizzard, 1/2 salt, halogen spice water, mix thoroughly, design temperature 2 DEG C, pickles 10h;
Four, stew in soy sauce: by halogen spice water, big fire is boiled, put into the gizzard of the chicken after pickling, add ginger, yellow rice wine, remaining salt evenly stirs, after continuing to be heated to boil, close the stewing 20min processed of fire, with monosodium glutamate seasoning, the stewing system of Temperature fall, takes the dish out of the pot to during temperature 30 DEG C, is pulled out by chicken gizzard and be cooled to normal temperature from material water;
Five, brewed: bubble green pepper to be added water boiled according to mass ratio 1:5, is cooled to normal temperature, the chicken gizzard after step 4 stew in soy sauce is put into bubble green pepper water and mix well, brewed 6h;
Six, pack sealing: pull chicken gizzard out trickle, loads food pack, vacuum-pumping and sealing;
Seven, store: preserve under the finished product after sealing is placed on 0 ~ 4 DEG C of cold storage environment;
Halogen spices in described step one is by weight: anistree 17, Chinese prickly ash 23, cassia bark 15, tsaoko 15, spiceleaf 10, purple perilla 7, cardamom 13.
The interpolation number of halogen spices adjusts in the interval that the application limits, and the medical value utilizing it to have and chicken gizzard combine, and if tsaoko eliminating dampness is except cold, eliminate the phlegm preventing malaria, spleen benefiting and stimulating the appetite, inducing diuresis for removing edema, and the special strong pungent fragrance utilizing it to have.And purple perilla has inducing sweat function that is loose cold, relieving QI stagnancy in the stomach, and have and can improve memory, reducing blood lipid, anti-ageing effect of waiting for a long time.Its characteristic and chicken gizzard are combined, by pickling, stew in soy sauce, finally bubble green pepper is tasty, and technique is unusual, and mouthfeel is crisp, mild acidity, is the leisure food of a kind of applicable young crowd, unique flavor.
Although give detailed description and explanation to the specific embodiment of the present invention above; but what should indicate is; we can carry out various equivalence according to conception of the present invention to above-mentioned embodiment and change and amendment; its function produced do not exceed that description contains yet spiritual time, all should within protection scope of the present invention.
Claims (2)
1. a bubble green pepper chicken gizzard, it is characterized in that, step comprises:
One, select materials: by weight, freshly-slaughtered poultry gizzard 48 ~ 52, salt 0.5 ~ 1.5, halogen spices 2 ~ 5, ginger 1 ~ 3, yellow rice wine 0.8 ~ 1.2, monosodium glutamate 0.1 ~ 0.3, bubble green pepper 5 ~ 8;
Two, Feedstock treating: by freshly-slaughtered poultry gizzard cleaning trickle, ginger cleaning section, get halogen spices and add water boiled according to mass ratio 1:15 ~ 20, little fiery 25 ~ 40min, is brewed into halogen spice water, is cooled to normal temperature for subsequent use;
Three, pickle: by freshly-slaughtered poultry gizzard, 1/2 salt, halogen spice water, mix thoroughly, design temperature 0 ~ 6 DEG C, pickles 9 ~ 12h;
Four, stew in soy sauce: by halogen spice water, big fire is boiled, put into the gizzard of the chicken after pickling, add ginger, yellow rice wine, remaining salt evenly stirs, after continuing to be heated to boil, close the stewing system 18 ~ 25min of fire, with monosodium glutamate seasoning, the stewing system of Temperature fall, takes the dish out of the pot to during temperature 30 DEG C, is pulled out by chicken gizzard and be cooled to normal temperature from material water;
Five, brewed: bubble green pepper to be added water boiled according to mass ratio 1:4 ~ 7, is cooled to normal temperature, the chicken gizzard after step 4 stew in soy sauce is put into bubble green pepper water and mix well, brewed 5 ~ 7h;
Six, pack sealing: pull chicken gizzard out trickle, loads food pack, vacuum-pumping and sealing;
Seven, store: preserve under the finished product after sealing is placed on 0 ~ 4 DEG C of cold storage environment;
Halogen spices in described step one is by weight: anistree 15 ~ 20, Chinese prickly ash 18 ~ 25, cassia bark 7 ~ 15, tsaoko 7 ~ 15, spiceleaf 7 ~ 15, purple perilla 7 ~ 15, cardamom 7 ~ 15.
2. bubble green pepper chicken according to claim 1 gizzard, is characterized in that: the halogen spices in described step one by weight: anistree 17, Chinese prickly ash 23, cassia bark 15, tsaoko 15, spiceleaf 10, purple perilla 7, cardamom 13.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510242980.0A CN104799336A (en) | 2015-05-14 | 2015-05-14 | Pickled chilli chicken gizzard |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510242980.0A CN104799336A (en) | 2015-05-14 | 2015-05-14 | Pickled chilli chicken gizzard |
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| CN104799336A true CN104799336A (en) | 2015-07-29 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722257A (en) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | A kind of preparation method of bubble green pepper poker |
| CN107095177A (en) * | 2017-04-10 | 2017-08-29 | 陈昕懿 | A kind of preparation method of spicy chicken gizzard |
| CN112089025A (en) * | 2020-09-27 | 2020-12-18 | 武汉味美鲜食品有限公司 | Preparation method of fragrant chicken |
Citations (6)
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| CN102366120A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Spicy gizzard processing technology |
| CN103054061A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Chicken claw with pickled peppers and processing method thereof |
| CN103082328A (en) * | 2013-03-06 | 2013-05-08 | 重庆城市后院农业开发有限公司 | Tujia-flavor hot and sour chicken giblets |
| CN103404894A (en) * | 2013-08-20 | 2013-11-27 | 昆明理工大学 | Processing technology for flavor duck gizzards |
| CN104273558A (en) * | 2014-09-26 | 2015-01-14 | 合肥皖高特种家禽养殖科技有限公司 | Goose gizzard with pickled peppers and production method thereof |
| CN104323311A (en) * | 2014-11-13 | 2015-02-04 | 河南农业大学 | Preparation method of braised duck wings with beer |
-
2015
- 2015-05-14 CN CN201510242980.0A patent/CN104799336A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366120A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Spicy gizzard processing technology |
| CN103054061A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Chicken claw with pickled peppers and processing method thereof |
| CN103082328A (en) * | 2013-03-06 | 2013-05-08 | 重庆城市后院农业开发有限公司 | Tujia-flavor hot and sour chicken giblets |
| CN103404894A (en) * | 2013-08-20 | 2013-11-27 | 昆明理工大学 | Processing technology for flavor duck gizzards |
| CN104273558A (en) * | 2014-09-26 | 2015-01-14 | 合肥皖高特种家禽养殖科技有限公司 | Goose gizzard with pickled peppers and production method thereof |
| CN104323311A (en) * | 2014-11-13 | 2015-02-04 | 河南农业大学 | Preparation method of braised duck wings with beer |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722257A (en) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | A kind of preparation method of bubble green pepper poker |
| CN107095177A (en) * | 2017-04-10 | 2017-08-29 | 陈昕懿 | A kind of preparation method of spicy chicken gizzard |
| CN112089025A (en) * | 2020-09-27 | 2020-12-18 | 武汉味美鲜食品有限公司 | Preparation method of fragrant chicken |
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Application publication date: 20150729 |