CN105581159A

CN105581159A - Processing and making method of roast chicken with fragrant mushrooms

Info

Publication number: CN105581159A
Application number: CN201410625706.7A
Authority: CN
Inventors: 钟山
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-11-07
Filing date: 2014-11-07
Publication date: 2016-05-18

Abstract

The invention relates to a processing and making method of a roast chicken with fragrant mushrooms. The processing and making method comprises the following working procedures of making marinate for chickens, immersing the chickens in the made marinate for pickling, performing filling, coloring, performing baking and the like. The finished products of the roast chicken with the fragrant mushrooms are glossy and golden in surfaces, fragrant, crisp in skin, tender in meat, and better in flavor than that of a roast chicken and a fried chicken which are sold in markets, have a favorable market prospect, and have ideal economic benefits.

Description

A kind of processing and fabricating method of mushroom roast chicken

Technical field

The present invention relates to food processing and make field, specifically relate to a kind of processing of mushroom roast chickenPreparation method.

Background technology

Mushroom has another name called dried mushroom, thick mushroom, thin mushroom etc., is a kind of edible fungus. Mushroom is to have heightAlbumen, low fat, polysaccharide, several amino acids and multivitamin mushroom food. Have and carryHigh body's immunity, delay senility, cancer-resisting, hypotensive, reducing blood lipid, norcholesterolThere is good dietary function. The content ratio of chicken protein is higher, and kind is many, and disappearsRate is high, and the utilization that is easy to be absorbed by the body has the effect that strengthens muscle power, strengthening body. ChickenMeat contains the human body phospholipid playing an important role that grows, and is fat in Chinese's diet structureOne of important sources of fat and phosphatide. Traditional Chinese medical science medical science thinks, chicken has Wen Zhongyi gas, qi-restoratives to fill outEffect of essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles. Fill in chicken body cavity and fill halogen with mushroom,Carry out baking with baking box, the roast chicken of finished product is glossy golden yellow, and fragrance is tempting, and the crisp meat of skin is tender, hasGood market prospects.

Summary of the invention

The object of the invention is a kind of processing and fabricating method of mushroom roast chicken.

The present invention realizes with following technical scheme:

Through brewed brine to chicken, killed or stripped feather off, soak several procedures such as halogen is pickled, filler, colouring, baking.Finished product mushroom roast chicken, surface oil brilliant phosphine, fragrance is tempting, and the crisp meat of skin is tender, and local flavor surpasses take-awayRoast chicken, fried chicken, good market prospects.

Detailed description of the invention

1, processing chicken, killed or stripped feather off. Chicken, killed or stripped feather off is soaked half an hour in water, removes the watery blood of leaching, washesAfter clean, use knife outwards to prick in body cavity.

2, brewed brine. 30 grams of anises, 35 grams of Chinese cassia trees, 20 grams of husky ginger, 25 grams of tsaokos, fructus amomi15 grams, 15 grams, Chinese prickly ash, 4 grams of cloves, 3 grams of spiceleafs, 25 grams of the roots of Dahurain angelica, 10 grams of dried orange peels,20 grams, cassia bark, 15 grams, mushroom, 20 grams, ginger, condiment ties with bundle, with clear water 30After kilogram pouring 4 kilograms of pot interior salt addings into and boiling with 100 grams of monosodium glutamates, then pour into soak in cylinder coldBut use.

3, soaking halogen pickles. First, by filling halogen in the chicken body cavity of washing after bubble, be then stacked in immersion cylinderIn, cover ballast above. The 2-3 hour that generally salts down summer, spring and autumn salts down 6 hours, and salt down winter12 hours. In when heat in summer, is accelerated the curing speed of chicken as need, can soak in material, add phosphate,Nitrate.

4, filler. 1 of the in-built green onion of chicken thorax, 2 of ginger, 20, the mushroom pickled

5, colouring. Maltose 60%, water 40% form liquid glucose, then pour in pot and heat, and boilAfter put into chicken and scald skin, crust is all scalded one time, then take out and dry.

6, baking. Oven temperatures rises to 200 DEG C and puts into chicken baking. Baking process will constantly be stirred,Make chicken roasting even. After 1 hour, close baking oven, can come out of the stove.

Claims

1. a processing and fabricating method for mushroom roast chicken, is characterized in that:

Brewed brine. Raw materials used proportional quantity is specially: select major ingredient: chicken, killed or stripped feather off, join powder:30 grams of anises, 35 grams of Chinese cassia trees, 20 grams of husky ginger, 25 grams of tsaokos, 15 grams of fructus amomis, Chinese prickly ash4 grams of 15 grams, cloves, 3 grams of spiceleafs, 25 grams of the roots of Dahurain angelica, 10 grams of dried orange peels, 20 grams, cassia bark,15 grams, mushroom, 20 grams, ginger, condiment ties with bundle, pours in pot with 30 kilograms, clear water4 kilograms of salt addings boil after with 100 grams of monosodium glutamates, then pour into and soak cooling use in cylinder.