CN106135920A - A kind of manufacture method of chicken cooled in wine - Google Patents
A kind of manufacture method of chicken cooled in wine Download PDFInfo
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- CN106135920A CN106135920A CN201510148232.6A CN201510148232A CN106135920A CN 106135920 A CN106135920 A CN 106135920A CN 201510148232 A CN201510148232 A CN 201510148232A CN 106135920 A CN106135920 A CN 106135920A
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Abstract
The manufacture method of a kind of chicken cooled in wine, soaks in the modulating liquid being made up of wine and Seasoning Ingredients including by clean chicken, then boils in feed liquid to well-done boiling of being made up of wine and Seasoning Ingredients, then soaks a period of time, and then low-temperature bake carries out fried the most again.The present invention has concentrated traditional fried, advantage of grilled chicken technique, roasting, fried combine, Carnis Gallus domesticus essence and Carnis Gallus domesticus nutrition is adjusted with containing wine, natural perfume material, the Seasoning Ingredients of Chinese herbal medicine composition, with low-temperature bake, ensure that Carnis Gallus domesticus is fresh and tender tasty, make that this product color is golden yellow, aroma is assailed the nostrils, meat is fresh and crisp, tasty, and have nourishing, nourish blood, the medicinal efficacy such as spleen invigorating.
Description
Technical field
The invention belongs to the manufacture method of ripe chicken.
Background technology
Traditional ripe chicken is to use the fried or method such as boil to process, its technique is the most dull and unilateral, flavoring agent, toning product in manufacturing process are unsatisfactory, high temperature especially is directly fried, roasting to Carnis Gallus domesticus, not only result in Carnis Gallus domesticus nutrition to go bad, and the chemical element of all nitre etc can be produced, it is unfavorable for health of human body.It addition, traditional roasting, fried chicken all claims to have medicated diet function, however really have nourishing, health care product more rare.
Summary of the invention
The technical problem to be solved is to provide the manufacture method of a kind of chicken cooled in wine, is seasoned Carnis Gallus domesticus, on the premise of guaranteeing Carnis Gallus domesticus deliciousness, does not damage Carnis Gallus domesticus nutrition, and has health care.
A kind of manufacture method of the chicken cooled in wine of the present invention, it is characterized in that including in the modulating liquid being made up of wine and Seasoning Ingredients, soak clean chicken, then feed liquid is boiled to well-done boiling of being made up of wine and Seasoning Ingredients, then soak a period of time, then low-temperature bake, carries out fried the most again.
The present invention is by the modulating liquid that is made up of wine and Seasoning Ingredients and boils feed liquid and is seasoned Carnis Gallus domesticus, uses low-temperature bake, it is ensured that the nutrition of Carnis Gallus domesticus, fresh and tender tasty, uses the manufacture method combined roasting, fried, remains tradition fried chicken and the advantage of grilled chicken.
Described modulating liquid is with wine as primary raw material, is equipped with natural perfume material, Chinese crude drug, flavoring agent, and known for grilled chicken or the flavoring of fried chicken in principle, the present invention provides a kind of preferably dispensing, to ensure taste and the health-care effect of product.nullThe preferably formula of modulating liquid is: wine 2～4kg、Fructus Anisi Stellati 0.25～0.5kg、Pericarpium Zanthoxyli 0.15～0.3kg、Radix orixae japonicae 0.15～0.3kg、Radix Glycyrrhizae 0.15～0.3kg、The Radix Aucklandiae 0.25～0.5kg、The Radix Astragali 0.15～0.3kg、Fructus Foeniculi 0.15～0.3 kg、Alpinia coriandriodora D. Fang. root 0.15～0.3kg、Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.15～0.3kg、The Radix Angelicae Dahuricae 0.15～0.3kg、Fructus Amomi 0.2～0.3kg、Fructus Amomi Rotundus 0.15～0.3 kg、Fructus Tsaoko 0.2～0.3kg、Semen Myristicae 0.15～0.3kg、Rhizoma Kaempferiae 0.15～0.3kg、Herba Pelargonii Graveolentis 0.15～o.3kg、Flos Caryophylli 0.15～0.3 kg、Rhizoma Alpiniae Officinarum 0.3～0.5kg，Water 50～60kg；Modulating liquid in this amount ranges can soak clean chicken 50～60kg.
Boiling feed liquid equally is also with wine as primary raw material, it is equipped with natural perfume material, Chinese crude drug, flavoring agent, known for grilled chicken or the flavoring of fried chicken in principle, the present invention provides a kind of preferably dispensing to be: wine 1～2kg, white sugar 0.15～0.3kg, Rhizoma Zingiberis Recens 0.4～0.6kg, Lentinus Edodes 0.2～0.4kg, Radix Codonopsis 0.1～0.2kg, Fructus Anisi Stellati 0.15～0.3kg, Cortex Cinnamomi 0.1～o.2kg, Radix Angelicae Sinensis 0.1～0.3kg, the Radix Aucklandiae 0.2～0.3kg, Fructus Amomi 0.15～0.25kg, Poria 0.1～0.2kg, Flos Caryophylli 0.1～0.2kg, water 25～30kg.Boiling feed liquid and can boil 20 chickens in this amount ranges.In boiling feed liquid, the chicken soaked is boiled to well-done, stop working and soak again about 3 hours, make taste enter Carnis Gallus domesticus.
Wine of the present invention, also referred to as yellow wine, commercially available various wine all can be applied, and present invention preferably employs shaoxing wine.
Described low-temperature bake temperature is 100～120 DEG C, toasts 20～30 minutes.
Chicken appearance after baking is coated with Ovum Gallus domesticus album, with fried to Carnis Gallus domesticus, golden yellow occurs.
Advantages of the present invention:
The present invention has concentrated traditional fried, advantage of grilled chicken technique, roasting, fried combine, Carnis Gallus domesticus essence and Carnis Gallus domesticus nutrition is adjusted with containing wine, natural perfume material, the Seasoning Ingredients of Chinese herbal medicine composition, with low-temperature bake, ensure that Carnis Gallus domesticus is fresh and tender tasty, make that this product color is golden yellow, aroma is assailed the nostrils, meat is fresh and crisp, tasty, and have nourishing, nourish blood, the medicinal efficacy such as spleen invigorating.
Detailed description of the invention
Embodiment 1:
(1) chicken slaughtered, clean；
(2) modulating liquid formula: shaoxing wine 2kg, Fructus Anisi Stellati 0.25kg, Pericarpium Zanthoxyli 0.15kg, Radix orixae japonicae 0.15kg, Radix Glycyrrhizae 0.15kg, Radix Aucklandiae 0.25kg, Radix Astragali 0.15kg, Fructus Foeniculi 0.15kg, Alpinia coriandriodora D. Fang. root 0.15kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.15kg, Radix Angelicae Dahuricae 0.15kg, Fructus Amomi 0.2kg, Fructus Amomi Rotundus 0.15kg, Fructus Tsaoko 0.2kg, Semen Myristicae 0.15 kg, Rhizoma Kaempferiae 0.15kg, Herba Pelargonii Graveolentis 0.15kg, Flos Caryophylli 0.15kg, Rhizoma Alpiniae Officinarum 0.3kg, add water 50kg；In this modulating liquid, soak clean chicken 50kg, soak 4 hours.
(3) feed liquid formula is boiled: wine 1kg, white sugar 0.15kg, Rhizoma Zingiberis Recens 0.4kg, Lentinus Edodes 0.2kg, Radix Codonopsis 0.1kg, Fructus Anisi Stellati 0.15kg, Cortex Cinnamomi 0.1kg, Radix Angelicae Sinensis 0.1kg, Radix Aucklandiae 0.2kg, Fructus Amomi 0.15kg, Poria 0.1kg, Flos Caryophylli 0.1kg, add water 25kg, boil and rise latter 10 minutes, put into the clean chicken 20 after immersion and boil 30～40 minutes again, well-done to Carnis Gallus domesticus, flame-out immersion 3 hours, makes taste enter Carnis Gallus domesticus, then leaches whole chicken and puts low temperature 100 DEG C drying 20～25 minutes in oven.
(4) Ovum Gallus domesticus album on chicken appearance brush, puts in 200～230 DEG C of Semen arachidis hypogaeae oil cauldrons, explodes and golden yellow occurs to Carnis Gallus domesticus, i.e. can be taken off.
Embodiment 2:
(1) chicken slaughtered, clean；
(2) modulating liquid formula: shaoxing wine 3kg, Fructus Anisi Stellati 0.35kg, Pericarpium Zanthoxyli 0.2kg, Radix orixae japonicae 0.25kg, Radix Glycyrrhizae 0.2kg, Radix Aucklandiae 0.4kg, Radix Astragali 0.2kg, Fructus Foeniculi 0.2kg, Alpinia coriandriodora D. Fang. root 0.25kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2kg, Radix Angelicae Dahuricae 0.25kg, Fructus Amomi 0.25kg, Fructus Amomi Rotundus 0.23kg, Fructus Tsaoko 0.25kg, Semen Myristicae 0.25kg, Rhizoma Kaempferiae 0.2kg, Herba Pelargonii Graveolentis 0.2kg, Flos Caryophylli 0.2kg, Rhizoma Alpiniae Officinarum 0.4kg, add water 50kg；In this modulating liquid, soak clean chicken 50kg, soak 4 hours.
(3) feed liquid formula is boiled: wine 2kg, white sugar 0.2kg, Rhizoma Zingiberis Recens 0.5kg, Lentinus Edodes 0.3kg, Radix Codonopsis 0.1kg, Fructus Anisi Stellati 0.25kg, Cortex Cinnamomi 0.15kg, Radix Angelicae Sinensis 0.2kg, Radix Aucklandiae 0.25kg, Fructus Amomi 0.2kg, Poria 0.15kg, Flos Caryophylli 0.1kg, add water 25kg, boil and rise latter 10 minutes, put into the clean chicken 20 after immersion and boil 30～40 minutes the most again, well-done to Carnis Gallus domesticus, flame-out immersion 3 hours, makes taste enter Carnis Gallus domesticus, then leaches whole chicken and puts low temperature 110 DEG C drying 20～25 minutes in oven.
(4) Ovum Gallus domesticus album on chicken appearance brush, puts in 200～230 DEG C of Semen arachidis hypogaeae oil cauldrons, explodes and golden yellow occurs to Carnis Gallus domesticus, i.e. can be taken off.
Embodiment 3:
(1) chicken slaughtered, clean；
(2) modulating liquid formula: shaoxing wine 4kg, Fructus Anisi Stellati 0.5kg, Pericarpium Zanthoxyli 0.3kg, Radix orixae japonicae 0.3kg, Radix Glycyrrhizae 0.3kg, Radix Aucklandiae 0.5kg, Radix Astragali 0.3kg, Fructus Foeniculi 0.3kg, Alpinia coriandriodora D. Fang. root 0.3kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3kg, Radix Angelicae Dahuricae 0.3kg, Fructus Amomi 0.3kg, Fructus Amomi Rotundus 0.3kg, Fructus Tsaoko 0.3kg, Semen Myristicae 0.3kg, Rhizoma Kaempferiae 0.3kg, Herba Pelargonii Graveolentis 0.3kg, Flos Caryophylli 0.3kg, Rhizoma Alpiniae Officinarum 0.5kg, add water 60kg；In this modulating liquid, soak clean chicken 60kg, soak 4 hours.
(3) feed liquid formula is boiled: wine 2kg, white sugar 0.3kg, Rhizoma Zingiberis Recens 0.6kg, Lentinus Edodes 0.4kg, Radix Codonopsis 0.2kg, Fructus Anisi Stellati 0.3kg, Cortex Cinnamomi 0.2kg, Radix Angelicae Sinensis 0.3kg, Radix Aucklandiae 0.3kg, Fructus Amomi 0.25kg, Poria 0.2kg, Flos Caryophylli 0.2kg, add water 30kg, boil and rise latter 10 minutes, put into the clean chicken 20 after immersion and boil 30～40 minutes the most again, well-done to Carnis Gallus domesticus, flame-out immersion 3 hours, makes taste enter Carnis Gallus domesticus, then leaches whole chicken and puts low temperature 120 DEG C drying 20～25 minutes in oven.
(4) Ovum Gallus domesticus album on chicken appearance brush, puts in 200～230 DEG C of Semen arachidis hypogaeae oil cauldrons, explodes and golden yellow occurs to Carnis Gallus domesticus, i.e. can be taken off.
Claims (3)
1. the manufacture method of a chicken cooled in wine, it is characterised in that include soaking clean chicken in modulating liquid, then boil in boiling feed liquid to well-done, then soak a period of time, then toasts at 100～120 DEG C, carries out fried the most again,
nullDescribed modulating liquid is: wine 2～4kg、Fructus Anisi Stellati 0.25～0.5kg、Pericarpium Zanthoxyli 0.15～0.3kg、Radix orixae japonicae 0.15～0.3kg、Radix Glycyrrhizae 0.15～0.3kg、The Radix Aucklandiae 0.25～0.5kg、The Radix Astragali 0.15～0.3kg、Fructus Foeniculi 0.15～0.3kg、Alpinia coriandriodora D. Fang. root 0.15～0.3 kg、Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.15～0.3kg、The Radix Angelicae Dahuricae 0.15～0.3kg、Fructus Amomi 0.2～0.3kg、Fructus Amomi Rotundus 0.15～0.3kg、Fructus Tsaoko 0.2～0.3 kg、Semen Myristicae 0.15～0.3kg、Rhizoma Kaempferiae 0.15～0.3kg、Herba Pelargonii Graveolentis 0.15～0.3kg、Flos Caryophylli 0.15～0.3kg、Rhizoma Alpiniae Officinarum 0.3～0.5 kg and water 50～60kg；
Described feed liquid of boiling is: wine 1～2kg, white sugar 0.15～0.3kg, Rhizoma Zingiberis Recens 0.4～0.6kg, Lentinus Edodes 0.2～0.4kg,
Radix Codonopsis 0.1～0.2kg, Fructus Anisi Stellati 0.15～0.3kg, Cortex Cinnamomi 0.1～0.2kg, Radix Angelicae Sinensis 0.1～0.3kg, the Radix Aucklandiae 0.2～0.3kg,
Fructus Amomi 0.15～0.25kg, Poria 0.1～0.2kg, Flos Caryophylli 0.1～0.2kg and water 25～30kg.
Manufacture method the most according to claim 1, it is characterised in that described baking time is 20～25 minutes.
Manufacture method the most according to claim 1, it is characterised in that chicken appearance after baking is coated with Ovum Gallus domesticus album, with 200～230 DEG C fried to Carnis Gallus domesticus, golden yellow occurs.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510148232.6A CN106135920A (en) | 2015-04-01 | 2015-04-01 | A kind of manufacture method of chicken cooled in wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510148232.6A CN106135920A (en) | 2015-04-01 | 2015-04-01 | A kind of manufacture method of chicken cooled in wine |
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| CN106135920A true CN106135920A (en) | 2016-11-23 |
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| CN201510148232.6A Pending CN106135920A (en) | 2015-04-01 | 2015-04-01 | A kind of manufacture method of chicken cooled in wine |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565256A (en) * | 2003-06-13 | 2005-01-19 | 陈时灶 | Production method of wine-soaked chicken |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565256A (en) * | 2003-06-13 | 2005-01-19 | 陈时灶 | Production method of wine-soaked chicken |
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