CN105520071A - Making method of special spicy chickens capable of benefitting qi and tonifying lung - Google Patents
Making method of special spicy chickens capable of benefitting qi and tonifying lung Download PDFInfo
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- CN105520071A CN105520071A CN201510980616.4A CN201510980616A CN105520071A CN 105520071 A CN105520071 A CN 105520071A CN 201510980616 A CN201510980616 A CN 201510980616A CN 105520071 A CN105520071 A CN 105520071A
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- chicken
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- tonifying lung
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 80
- 210000004072 lung Anatomy 0.000 title claims abstract description 21
- 235000013330 chicken meat Nutrition 0.000 title claims description 70
- 238000000034 method Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000008280 blood Substances 0.000 claims abstract description 10
- 210000004369 blood Anatomy 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 210000003746 feather Anatomy 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 5
- 239000012267 brine Substances 0.000 claims abstract description 4
- 238000005554 pickling Methods 0.000 claims abstract description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 33
- 230000009286 beneficial effect Effects 0.000 claims description 18
- 235000021110 pickles Nutrition 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 14
- 241001131796 Botaurus stellaris Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 5
- 235000015468 Lycium chinense Nutrition 0.000 claims description 5
- 244000197580 Poria cocos Species 0.000 claims description 5
- 235000008599 Poria cocos Nutrition 0.000 claims description 5
- 240000006079 Schisandra chinensis Species 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 3
- 241000432824 Asparagus densiflorus Species 0.000 claims description 3
- 241001517368 Coelogyne Species 0.000 claims description 3
- 241000935235 Fritillaria meleagris Species 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 241000234435 Lilium Species 0.000 claims description 3
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 210000000683 abdominal cavity Anatomy 0.000 claims description 3
- 210000003323 beak Anatomy 0.000 claims description 3
- 210000004556 brain Anatomy 0.000 claims description 3
- 239000008989 cinnamomi cortex Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000013882 gravy Nutrition 0.000 claims description 3
- 210000000214 mouth Anatomy 0.000 claims description 3
- 230000004118 muscle contraction Effects 0.000 claims description 3
- 210000002976 pectoralis muscle Anatomy 0.000 claims description 3
- 239000012466 permeate Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 210000003491 skin Anatomy 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000011265 semifinished product Substances 0.000 abstract 4
- 238000007605 air drying Methods 0.000 abstract 1
- 238000003307 slaughter Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a making method of a special spicy chicken capable of benefitting qi and tonifying the lung. The making method comprises the making steps of S1, slaughtering a live chicken: bloodletting, removing feathers, cutting the chest of the chicken open, removing internal organs, and enabling the chicken without internal organs in water for removing remaining blood; S2, pickling: draining, and putting the chicken in brine for pickling; S3, piling semi-finished products: piling up the pickled chicken semi-finished products according to a certain model; S4, airing and hanging: putting the shaped chicken semi-finished products in clean water for rinsing, and airing the rinsed chicken semi-finished products in a through-air-drying part for airing, hanging and drying, so as to obtain the special spicy chicken. Compared with the prior art, the special spicy chicken made by the making method provided by the invention has the effects of benefiting qi and tonifying the lung, and is good in taste and rich in nutrition.
Description
Technical field
The present invention relates to making food technical field, be specifically related to a kind of preparation method of beneficial gas tonifying lung flavored chicken.
Background technology
At present, along with improving constantly of people's living standard, people, while edible meat products, not only pursue the uniqueness of local flavor, and more focus on the picked-up of nutrition.
The present invention relates to a kind of preparation method of beneficial gas tonifying lung flavored chicken.This beneficial gas tonifying lung flavored chicken, not only solves the problem of the tasty difficulty of chicken, and important for part food materials and chicken organically combine by what is more important, reach the object of beneficial gas tonifying lung.
Summary of the invention
Therefore, the object of the invention is the deficiency for existing in existing process for making chicken, and provides a kind of preparation method of beneficial gas tonifying lung flavored chicken.
The invention provides a kind of preparation method of beneficial gas tonifying lung flavored chicken, making step is as follows:
S1. live chickens are slaughtered; Bloodletting, shed, be immersed in the water residual blood after the internal organ that cut open the chest;
S2. pickle; Chicken is put into bittern pickle;
S3. folded base; Pickled chicken base is folded by certain moulding;
S4. hanging; Shaping chicken base put into rinsing in clear water, hanging in aeration-drying place, after hanging drying.
As a kind of preferred version, in described step S1, chicken body is hung by the feet, pull open beak under Ji Zui, hold pocket knife to stretch in chicken oral cavity, treat that point of a knife reaches axis place, cut off Cervical Vessels, then in the central authorities in upper jaw crack, the inner side of eye, stabs diagonally into brain, destroys the nerve center of feather muscle, feather is easily come off, and its speed short is dead.
As a kind of preferred version, pickling in described step S2 comprises the steps:
S21 fries salt; The ratio adding 1 gram of anise in every 0.5 kilogram of crude salt is poured in pot and is fried to off the pot, cool rear levigate when turning yellow without steam, salt;
S22 brewed brine; 2.5 kilograms are soaked the watery blood of chicken body, add 0.25 kilogram of salt, enter pan boiling and boil, skim blood foam and dirt with spoon; After enduring of salt, then use multilayer gauze elimination impurity, put white sugar 0.1 kilogram, glucose 0.04 kilogram, potpourri bag 0.25 kilogram, 0.25 kilogram, ginger, chive 0.25 kilogram, reenter and after pan boiling boils, to pour halogen cylinder into; Described potpourri bag comprises by weight: anise powder 35%, cinnamomi cortex pulveratus 25%, the fruit of Chinese magnoliavine 5%, the root bark of Chinese wolf-berry 5%, asparagus fern 5%, the tuber of dwarf lilyturf 5%, lily 5%, the bulb of fritillary 5%, Poria cocos 5%, the seed of jog's tears 5%;
S23 smears salt; First smear inside and outside cock skin, chamber with Daqu spirit of China, removing raw meat is dirty; Then with salt all over smearing whole body, salt dosage be chicken heavy 6%, at the back of chicken, chest muscle and abdominal cavity place rub repeatedly; Flaccid Coelogyne place, is placed on salt in palm when smearing, and smears from lower to upper and rubs, and makes muscle pressurized, easily permeates;
S24 pickles; To wipe the chicken of salt, the cylinder that bittern is housed, is put into upward in back, fills rear upper berley salt covering surfaces, and presses weight, until make chicken body in dull and stereotyped dress; Pickle 22-26 hour, treat muscle contraction, stir chicken body up and down, make it to inhale halogen even, renew and pickle 42-48 hour, take out and hang up, the clean thick gravy of drop.
As a kind of preferred version, in described step S3, folded by " Chinese lute shape " moulding by pickled chicken base, the stretching placement of chicken neck, dipteron and two legs are retracted, and then press weight and make chicken base keep Chinese lute shape 4-5 days.
As a kind of preferred version, in described step S4, shaping chicken base is put into rinsing repeatedly in clear water, removing epidermis impurity, then drains away the water, and hanging is in aeration-drying place, and air-dry through 20-30 days, treat that smooth surface is smooth, whole body is dry, and neck exposes.
The preparation method of beneficial gas tonifying lung flavored chicken provided by the invention, have the following advantages: the potpourri that the Chinese medicine such as the fruit of Chinese magnoliavine, the root bark of Chinese wolf-berry, Poria cocos used when flavored chicken is pickled is made into, have the effect of beneficial gas tonifying lung, the finished product delicate mouthfeel pickled, nutrition and delicious food are taken into account.
Detailed description of the invention
Be described in further detail below in conjunction with the preparation method of embodiment to beneficial gas tonifying lung flavored chicken provided by the invention.
Embodiment
The present embodiment provides a kind of preparation method of beneficial gas tonifying lung flavored chicken, and its making step is as follows successively:
S1. live chickens are slaughtered; Bloodletting, shed, be immersed in the water residual blood after the internal organ that cut open the chest;
S2. pickle; Chicken is put into bittern pickle;
S3. folded base; Pickled chicken base is folded by certain moulding;
S4. hanging; Shaping chicken base put into rinsing in clear water, hanging in aeration-drying place, after hanging drying.
Above-mentioned steps S1 live chickens are slaughtered, comprise and chicken body is hung by the feet, pull open beak under Ji Zui, hold pocket knife and stretch in chicken oral cavity, treat that point of a knife reaches axis place, cut off Cervical Vessels, then in the central authorities in upper jaw crack, the inner side of eye, stab diagonally into brain, destroy the nerve center of feather muscle, feather is easily come off, and its speed short is dead.
Above-mentioned steps S2 pickles, and comprises the following steps:
S21 fries salt; The ratio adding 1 gram of anise in every 0.5 kilogram of crude salt is poured in pot and is fried to off the pot, cool rear levigate when turning yellow without steam, salt;
S22 brewed brine; 2.5 kilograms are soaked the watery blood of chicken body, add 0.25 kilogram of salt, enter pan boiling and boil, skim blood foam and dirt with spoon; After enduring of salt, then use multilayer gauze elimination impurity, put white sugar 0.1 kilogram, glucose 0.04 kilogram, potpourri bag 0.25 kilogram, 0.25 kilogram, ginger, chive 0.25 kilogram, reenter and after pan boiling boils, to pour halogen cylinder into; Described potpourri bag comprises by weight: anise powder 35%, cinnamomi cortex pulveratus 25%, the fruit of Chinese magnoliavine 5%, the root bark of Chinese wolf-berry 5%, asparagus fern 5%, the tuber of dwarf lilyturf 5%, lily 5%, the bulb of fritillary 5%, Poria cocos 5%, the seed of jog's tears 5%;
S23 smears salt; First inside and outside cock skin, chamber, smear a moment with Daqu spirit of China, removing raw meat is dirty; Then with salt all over smearing whole body, salt dosage be chicken heavy 6%, at the back of chicken, chest muscle and abdominal cavity place rub repeatedly; Flaccid Coelogyne place, is placed on salt in palm when smearing, and smears from lower to upper and rubs, and makes muscle pressurized, easily permeates;
S24 pickles; To wipe the chicken of salt, the cylinder that bittern is housed, is put into upward in back, fills rear upper berley salt covering surfaces, and presses weight, until make chicken body in dull and stereotyped dress; Generally pickle 22-26 hour, treat muscle contraction, stir chicken body up and down, make it to inhale halogen even, renew and pickle 42-48 hour, take out and hang up, the clean thick gravy of drop.
Above-mentioned steps S3 folds base, comprises and being folded by " Chinese lute shape " moulding by pickled chicken base, the stretching placement of chicken neck, and dipteron and two legs are retracted, and then presses weight and makes chicken base keep Chinese lute shape 4-5 days;
Above-mentioned steps S4 hanging, comprises and shaping chicken base is put into rinsing repeatedly in clear water, and removing epidermis impurity, then drains away the water, and hanging is in aeration-drying place, and air-dry through 20-30 days, treat that smooth surface is smooth, whole body is dry, and neck exposes.
The preparation method of the beneficial gas tonifying lung flavored chicken that the present embodiment provides, the potpourri that the Chinese medicine such as the fruit of Chinese magnoliavine, the root bark of Chinese wolf-berry, Poria cocos used when flavored chicken is pickled is made into, have the effect of beneficial gas tonifying lung, the finished product delicate mouthfeel pickled, nutrition and delicious food are taken into account.
Obviously, above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of extending out or variation be still among the protection domain of the invention.
Claims (5)
1. a preparation method for beneficial gas tonifying lung flavored chicken, is characterized in that: making step is as follows:
S1. live chickens are slaughtered; Bloodletting, shed, be immersed in the water residual blood after the internal organ that cut open the chest;
S2. pickle; Chicken is put into bittern pickle;
S3. folded base; Pickled chicken base is folded by certain moulding;
S4. hanging; Shaping chicken base put into rinsing in clear water, hanging in aeration-drying place, after hanging drying.
2. the preparation method of beneficial gas tonifying lung flavored chicken according to claim 1, is characterized in that: in described step S1, is hung by the feet by chicken body, pull open beak under Ji Zui, hold pocket knife to stretch in chicken oral cavity, treat that point of a knife reaches axis place, cut off Cervical Vessels, then in the central authorities in upper jaw crack, the inner side of eye, stabs diagonally into brain, destroys the nerve center of feather muscle, feather is easily come off, and its speed short is dead.
3. the preparation method of beneficial gas tonifying lung flavored chicken according to claim 2, is characterized in that:
Pickling in described step S2 comprises the steps:
S21 fries salt; The ratio adding 1 gram of anise in every 0.5 kilogram of crude salt is poured in pot and is fried to off the pot, cool rear levigate when turning yellow without steam, salt;
S22 brewed brine; 2.5 kilograms are soaked the watery blood of chicken body, add 0.25 kilogram of salt, enter pan boiling and boil, skim blood foam and dirt with spoon; After enduring of salt, then use multilayer gauze elimination impurity, put white sugar 0.1 kilogram, glucose 0.04 kilogram, potpourri bag 0.25 kilogram, 0.25 kilogram, ginger, chive 0.25 kilogram, reenter and after pan boiling boils, to pour halogen cylinder into; Described potpourri bag comprises by weight: anise powder 35%, cinnamomi cortex pulveratus 25%, the fruit of Chinese magnoliavine 5%, the root bark of Chinese wolf-berry 5%, asparagus fern 5%, the tuber of dwarf lilyturf 5%, lily 5%, the bulb of fritillary 5%, Poria cocos 5%, the seed of jog's tears 5%;
S23 smears salt; First smear inside and outside cock skin, chamber with Daqu spirit of China, removing raw meat is dirty; Then with salt all over smearing whole body, salt dosage be chicken heavy 6%, at the back of chicken, chest muscle and abdominal cavity place rub repeatedly; Flaccid Coelogyne place, is placed on salt in palm when smearing, and smears from lower to upper and rubs, and makes muscle pressurized, easily permeates;
S24 pickles; To wipe the chicken of salt, the cylinder that bittern is housed, is put into upward in back, fills rear upper berley salt covering surfaces, and presses weight, until make chicken body in dull and stereotyped dress; Pickle 22-26 hour, treat muscle contraction, stir chicken body up and down, make it to inhale halogen even, renew and pickle 42-48 hour, take out and hang up, the clean thick gravy of drop.
4. the preparation method of beneficial gas tonifying lung flavored chicken according to claim 3, it is characterized in that: in described step S3, pickled chicken base is folded by " Chinese lute shape " moulding, the stretching placement of chicken neck, dipteron and two legs are retracted, and then press weight and make chicken base keep Chinese lute shape 4-5 days.
5. the preparation method of beneficial gas tonifying lung flavored chicken according to claim 4, it is characterized in that: in described step S4, shaping chicken base is put into rinsing repeatedly in clear water, removing epidermis impurity, then drain away the water, hanging is in aeration-drying place, air-dry through 20-30 days, treat that smooth surface is smooth, whole body is dry, and neck exposes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510980616.4A CN105520071A (en) | 2015-12-23 | 2015-12-23 | Making method of special spicy chickens capable of benefitting qi and tonifying lung |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510980616.4A CN105520071A (en) | 2015-12-23 | 2015-12-23 | Making method of special spicy chickens capable of benefitting qi and tonifying lung |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105520071A true CN105520071A (en) | 2016-04-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510980616.4A Withdrawn CN105520071A (en) | 2015-12-23 | 2015-12-23 | Making method of special spicy chickens capable of benefitting qi and tonifying lung |
Country Status (1)
| Country | Link |
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| CN (1) | CN105520071A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819909A (en) * | 2016-12-30 | 2017-06-13 | 安徽省麦浪食品有限公司 | A kind of preparation method of healthy flavor chicken |
-
2015
- 2015-12-23 CN CN201510980616.4A patent/CN105520071A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819909A (en) * | 2016-12-30 | 2017-06-13 | 安徽省麦浪食品有限公司 | A kind of preparation method of healthy flavor chicken |
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Application publication date: 20160427 |