CN104886638A - Production method of drumsticks - Google Patents

Abstract

The invention relates to a production method of drumsticks. The production method comprises the following steps: washing, and air-drying; pre-treating, salting, baking, sterilizing and packing the drumsticks. The production method of the drumsticks has advantages that the production process is simple, the cost is low, the drumsticks are perforated, holes in the drumsticks are filled with flour and extent by the flour, edges of the drumsticks are cut, seasonings can enter the internal meat of the drumsticks, the flour absorbs the seasoning, the seasonings enter the drumsticks, so that the overall taste of the drumstick is excellent; moreover, by arranging lily, paniculate swallowwort root, hawthorn, semen cassia, uncaria tomentosa and pine cone, the drumsticks have delicious taste and also have a medicinal value.

Description

A kind of preparation method of chicken leg

Technical field

The present invention relates to prepared food processing and manufacturing field, particularly relate to a kind of preparation method of chicken leg.

Background technology

Along with the developing in market, the chicken leg of different taste gets more and more, and the market competitiveness is also increasing, existing chicken leg taste commercially tends towards stability, and the chicken leg of other tastes seldom appears on the market, and due to the meat on chicken leg tightr, and meat is thicker, add man-hour at prepared food, be difficult to the meat of chicken leg inside to enter taste, cause when edible, the insipid phenomenon of inner meat occurs, and the chicken leg taste in society is more single, cannot meet the requirement of consumer.

Summary of the invention

The invention provides one and can produce special taste, and can be convenient to into taste, there is the preparation method of the chicken leg of unique taste.

The present invention is achieved in that a kind of preparation method of chicken leg, comprises following making step:

Step one: clean, dry;

After chicken leg being adopted clean water 2 ~ 5 times, carry out nature and dry 2 ~ 5 hours;

Step 2: chicken leg pretreatment;

After completing steps one, bored a hole by chicken leg, in perforation, fill in flour, perforation struts by flour, and the edge of chicken leg is carried out joint-cutting, and the joint-cutting degree of depth is 0.5 ~ 1 centimetre;

Step 3: halogen salts down;

After completing steps two, chicken leg is carried out halogen and salts down, concrete operations are:

A3: prepare seasoning matter, according to weight ratio, comprise chickens' extract 1 ~ 2 part, cooking wine 10 ~ 20 parts, 3 ~ 8 parts, soy sauce, anistree 3 ~ 6 parts, 2 ~ 6 parts, garlic, salt 2 ~ 5 parts, 2 ~ 7 parts, ginger, 4 ~ 8 parts, fennel, vanilla 6 ~ 25 parts, dried orange peel 5 ~ 8 parts, lily 15 ~ 20 parts, paniculate swallowwort coring 25 ~ 30 parts, longan 15 ~ 25 parts, hawthorn 5 ~ 15 parts, cassia seed 2 ~ 10 parts, yncaria stem with hooks 2 ~ 5 parts, pine nut 4 ~ 12 parts, cloves 3 ~ 11 parts, white sugar 1 ~ 5 part, thick broad-bean sauce 5 ~ 15 parts, 3 ~ 11 parts, oyster sauce, dark soy sauce 3 ~ 5 parts, thyme 1 ~ 2 part and 100 ~ 200 parts, water, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 1 ~ 2 hour,

B3: chicken leg is put into seasoning matter and boils, the time of boiling is 2 ~ 3 hours;

C3: after infusion, takes out chicken leg, and leaves standstill 10 ~ 20 minutes;

Step 4: baking;

After completing steps three, undertaken air-dry by chicken leg, toast in the baking box then chicken leg being placed on ventilation, chicken leg surface sprinkles cumin and sesame oil, and oven temperature controls at 50 ~ 100 degrees Celsius, and baking time is 0.5 ~ 1 hour;

Step 5: sterilization;

After completing steps four, chicken leg is carried out ultraviolet sterilization, sterilizing time is 1 ~ 2 hour;

Step 6: packaging;

Chicken leg after sterilization carries out vacuum packaging by vacuum bag.

The advantage of the preparation method of a kind of chicken leg provided by the invention is: technical scheme of the present invention, production technology is simple, with low cost, by boring a hole on chicken leg, and flour is filled in perforation, perforation struts by flour, and at chicken leg edge joint-cutting, can enter taste with the inner meat of Fresh Grade Legs, flour absorbs batching, makes batching enter chicken leg inside, make chicken leg overall taste splendid, and add lily, paniculate swallowwort coring, longan, hawthorn, cassia seed, yncaria stem with hooks and pine nut, not only make the taste delicate fragrance of chicken leg, and there is medicinal value.

Detailed description of the invention

In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.

Embodiment one:

The preparation method of described a kind of chicken leg, comprises following making step:

Step one: clean, dry;

After chicken leg being adopted clean water 2 ~ 5 times, carry out nature and dry 2 ~ 5 hours;

Step 2: chicken leg pretreatment;

After completing steps one, bored a hole by chicken leg, in perforation, fill in flour, perforation struts by flour, and the edge of chicken leg is carried out joint-cutting, and the joint-cutting degree of depth is 0.5 ~ 1 centimetre;

Step 3: halogen salts down;

After completing steps two, chicken leg is carried out halogen and salts down, concrete operations are:

A3: prepare seasoning matter, according to weight ratio, comprise chickens' extract 1 part, cooking wine 10 parts, 3 parts, soy sauce, anise 3 parts, 2 parts, garlic, salt 2 parts, 2 parts, ginger, 4 parts, fennel, vanilla 6 parts, dried orange peel 5 parts, lily 15 parts, paniculate swallowwort coring 25 parts, longan 15 parts, hawthorn 5 parts, cassia seed 2 parts, yncaria stem with hooks 2 parts, pine nut 4 parts, cloves 3 parts, white sugar 1 part, thick broad-bean sauce 5 parts, 3 parts, oyster sauce, dark soy sauce 3 parts, thyme 1 part and 100 parts, water, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 1 ~ 2 hour;

B3: chicken leg is put into seasoning matter and boils, the time of boiling is 2 ~ 3 hours;

C3: after infusion, takes out chicken leg, and leaves standstill 10 ~ 20 minutes;

Step 4: baking;

After completing steps three, undertaken air-dry by chicken leg, toast in the baking box then chicken leg being placed on ventilation, chicken leg surface sprinkles cumin and sesame oil, and oven temperature controls at 50 ~ 100 degrees Celsius, and baking time is 0.5 ~ 1 hour;

Step 5: sterilization;

After completing steps four, chicken leg is carried out ultraviolet sterilization, sterilizing time is 1 ~ 2 hour;

Step 6: packaging;

Chicken leg after sterilization carries out vacuum packaging by vacuum bag.

Embodiment two:

The preparation method of described a kind of chicken leg, comprises following making step:

Step one: clean, dry;

After chicken leg being adopted clean water 2 ~ 5 times, carry out nature and dry 2 ~ 5 hours;

Step 2: chicken leg pretreatment;

After completing steps one, bored a hole by chicken leg, in perforation, fill in flour, perforation struts by flour, and the edge of chicken leg is carried out joint-cutting, and the joint-cutting degree of depth is 0.5 ~ 1 centimetre;

Step 3: halogen salts down;

After completing steps two, chicken leg is carried out halogen and salts down, concrete operations are:

A3: prepare seasoning matter, according to weight ratio, comprise chickens' extract 2 parts, cooking wine 20 parts, 8 parts, soy sauce, anise 6 parts, 6 parts, garlic, salt 5 parts, 7 parts, ginger, 8 parts, fennel, vanilla 25 parts, dried orange peel 8 parts, lily 20 parts, paniculate swallowwort coring 30 parts, longan 25 parts, hawthorn 15 parts, cassia seed 10 parts, yncaria stem with hooks 5 parts, pine nut 12 parts, cloves 11 parts, white sugar 5 parts, thick broad-bean sauce 15 parts, 11 parts, oyster sauce, dark soy sauce 5 parts, thyme 2 parts and 200 parts, water, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 1 ~ 2 hour;

B3: chicken leg is put into seasoning matter and boils, the time of boiling is 2 ~ 3 hours;

C3: after infusion, takes out chicken leg, and leaves standstill 10 ~ 20 minutes;

Step 4: baking;

After completing steps three, undertaken air-dry by chicken leg, toast in the baking box then chicken leg being placed on ventilation, chicken leg surface sprinkles cumin and sesame oil, and oven temperature controls at 50 ~ 100 degrees Celsius, and baking time is 0.5 ~ 1 hour;

Step 5: sterilization;

After completing steps four, chicken leg is carried out ultraviolet sterilization, sterilizing time is 1 ~ 2 hour;

Step 6: packaging;

Chicken leg after sterilization carries out vacuum packaging by vacuum bag.

Embodiment three:

The preparation method of described a kind of chicken leg, comprises following making step:

Step one: clean, dry;

After chicken leg being adopted clean water 2 ~ 5 times, carry out nature and dry 2 ~ 5 hours;

Step 2: chicken leg pretreatment;

After completing steps one, bored a hole by chicken leg, in perforation, fill in flour, perforation struts by flour, and the edge of chicken leg is carried out joint-cutting, and the joint-cutting degree of depth is 0.5 ~ 1 centimetre;

Step 3: halogen salts down;

After completing steps two, chicken leg is carried out halogen and salts down, concrete operations are:

A3: prepare seasoning matter, according to weight ratio, comprise chickens' extract 1.5 parts, cooking wine 15 parts, 5 parts, soy sauce, anise 5 parts, 4 parts, garlic, salt 4 parts, 5 parts, ginger, 6 parts, fennel, vanilla 14 parts, dried orange peel 6 parts, lily 18 parts, paniculate swallowwort coring 27 parts, longan 20 parts, hawthorn 10 parts, cassia seed 6 parts, yncaria stem with hooks 4 parts, pine nut 8 parts, cloves 7 parts, white sugar 3 parts, thick broad-bean sauce 10 parts, 7 parts, oyster sauce, dark soy sauce 4 parts, thyme 2 parts and 150 parts, water, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 1 ~ 2 hour;

B3: chicken leg is put into seasoning matter and boils, the time of boiling is 2 ~ 3 hours;

C3: after infusion, takes out chicken leg, and leaves standstill 10 ~ 20 minutes;

Step 4: baking;

After completing steps three, undertaken air-dry by chicken leg, toast in the baking box then chicken leg being placed on ventilation, chicken leg surface sprinkles cumin and sesame oil, and oven temperature controls at 50 ~ 100 degrees Celsius, and baking time is 0.5 ~ 1 hour;

Step 5: sterilization;

After completing steps four, chicken leg is carried out ultraviolet sterilization, sterilizing time is 1 ~ 2 hour;

Step 6: packaging;

Chicken leg after sterilization carries out vacuum packaging by vacuum bag.

The advantage of the preparation method of a kind of chicken leg provided by the invention is: technical scheme of the present invention, production technology is simple, with low cost, by boring a hole on chicken leg, and flour is filled in perforation, perforation struts by flour, and at chicken leg edge joint-cutting, can enter taste with the inner meat of Fresh Grade Legs, flour absorbs batching, makes batching enter chicken leg inside, make chicken leg overall taste splendid, and add lily, paniculate swallowwort coring, longan, hawthorn, cassia seed, yncaria stem with hooks and pine nut, not only make the taste delicate fragrance of chicken leg, and there is medicinal value.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.

Claims (1)

1. a preparation method for chicken leg, is characterized in that, comprises following making step:

Step one: clean, dry;

After chicken leg being adopted clean water 2 ~ 5 times, carry out nature and dry 2 ~ 5 hours;

Step 2: chicken leg pretreatment;

After completing steps one, bored a hole by chicken leg, in perforation, fill in flour, perforation struts by flour, and the edge of chicken leg is carried out joint-cutting, and the joint-cutting degree of depth is 0.5 ~ 1 centimetre;

Step 3: halogen salts down;

After completing steps two, chicken leg is carried out halogen and salts down, concrete operations are:

A3: prepare seasoning matter, according to weight ratio, comprise chickens' extract 1 ~ 2 part, cooking wine 10 ~ 20 parts, 3 ~ 8 parts, soy sauce, anistree 3 ~ 6 parts, 2 ~ 6 parts, garlic, salt 2 ~ 5 parts, 2 ~ 7 parts, ginger, 4 ~ 8 parts, fennel, vanilla 6 ~ 25 parts, dried orange peel 5 ~ 8 parts, lily 15 ~ 20 parts, paniculate swallowwort coring 25 ~ 30 parts, longan 15 ~ 25 parts, hawthorn 5 ~ 15 parts, cassia seed 2 ~ 10 parts, yncaria stem with hooks 2 ~ 5 parts, pine nut 4 ~ 12 parts, cloves 3 ~ 11 parts, white sugar 1 ~ 5 part, thick broad-bean sauce 5 ~ 15 parts, 3 ~ 11 parts, oyster sauce, dark soy sauce 3 ~ 5 parts, thyme 1 ~ 2 part and 100 ~ 200 parts, water, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 1 ~ 2 hour,

B3: chicken leg is put into seasoning matter and boils, the time of boiling is 2 ~ 3 hours;

C3: after infusion, takes out chicken leg, and leaves standstill 10 ~ 20 minutes;

Step 4: baking;

After completing steps three, undertaken air-dry by chicken leg, toast in the baking box then chicken leg being placed on ventilation, chicken leg surface sprinkles cumin and sesame oil, and oven temperature controls at 50 ~ 100 degrees Celsius, and baking time is 0.5 ~ 1 hour;

Step 5: sterilization;

After completing steps four, chicken leg is carried out ultraviolet sterilization, sterilizing time is 1 ~ 2 hour;

Step 6: packaging;

Chicken leg after sterilization carries out vacuum packaging by vacuum bag.