CN106260922A

CN106260922A - A kind of flavouring material formula of grilled chicken and preparation method thereof

Info

Publication number: CN106260922A
Application number: CN201510304596.9A
Authority: CN
Inventors: 徐小芹
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-06-08
Filing date: 2015-06-08
Publication date: 2017-01-04

Abstract

The invention discloses flavouring material formula of a kind of grilled chicken and preparation method thereof, the invention belongs to: food or foodstuff；Their preparation or process.In order to remove the step of decocting in water in the manufacturing process of grilled chicken, the delicious taste of chicken and nutritional labeling thereof is kept not to run off.Flavouring material formula inventing this grilled chicken and preparation method thereof.It is unique in that: cut in place thick to the pigeon chest and huckle meat that prepare baking, then load after the flavoring agent pulverization shape that will prepare by its unique formula in chicken body, the chicken place of cutting open the chest is sewed up, water with 10: 1 and Mel mixed liquor smear chicken body, finally with charcoal fire by direct for live chickens baking.

Description

A kind of flavouring material formula of grilled chicken and preparation method thereof

Technical field

The invention belongs to: food or foodstuff；Their preparation or process.

Background technology

People generally include the step of chicken decocting in water during making grilled chicken at present, and himself local flavor of chicken through decocting in water is inevitably affected；Its nutritional labeling inevitably runs off.

Summary of the invention

For disadvantages mentioned above, the invention aims to remove the step of decocting in water in the manufacturing process of grilled chicken, keep the delicious taste of chicken and nutritional labeling thereof not to run off.

The flavouring material formula of this grilled chicken is as follows, is by weight percentage:

Flos Caryophylli 1%-10%, Sha Ren 1%-10%, Semen Myristicae 0%-5%, Cortex Cinnamomi 1%-10%,

Radix Angelicae Dahuricae 1%-5%, Rhizoma Kaempferiae 1%-5%, Semen Sesami 1%-10%, Fructus Tsaoko 1%-10%,

Finish pull out 1%-10%, Pericarpium Zanthoxyli 1%-10%, Pericarpium Citri Reticulatae 10%-25%, Fructus Piperis 0%-5%,

Fructus Foeniculi 0%-5%, refined salt 5%-20%, white sugar 1%-10%, gourmet powder 1%-8%,

Radix Aucklandiae 0%-5%, Flos Osmanthi Fragrantis 0%-5%, Rhizoma Zingiberis 0%-5%, Fructus Anisi Stellati 1%-10%,

Herba Pelargonii Graveolentis 0%-5%.

The manufacture method of this grilled chicken is:

1, the broiler of selected 50-60 age in days slaughter, pluck, except internal organs, clean, control water purification part.

2, place thick to the pigeon chest and huckle meat that prepare baking is cut, load in chicken body after the flavoring agent pulverization shape that then will prepare by above-mentioned formula, the chicken place of cutting open the chest is sewed up.

3, water and Mel mixed liquor with 10: 1 smear chicken body, oven is first heated to 150-200 degree Celsius with Linesless charcoal stove, the most again add charcoal and when soot takes over and sees blue fire, live chickens are hung in oven, close upper furnace door, when chicken presents orange colour towards fire side, chicken is turned and makes its thermally equivalent, about about one hour depending on its uniform color unanimously in red sauce or yellowish-brown both may be used.

The manufacture method of conventional grilled chicken changed by this grilled chicken, multiple natural perfume material, Chinese herbal medicine, flavouring agent is used to be directly loadable in chicken body, delicious taste and the nutritional labeling thereof of chicken is maintained without decocting in water, the direct baking of stove charcoal fire under live chickens, its storage time is the twice of common grilled chicken, and this grilled chicken integrates nutrition, keeps healthy, keeps fit.This product does not contains any pigment and additive.This product surface color and luster is red sauce or yellowish-brown；Cut rear block shape complete without blood and slime；Soft or hard is the most free from foreign meter；Salt content is less than 3%；Content of nitrite is less than 0.003 g kg.

Being embodied as of the present invention can vary with each individual according to the difference of people's taste, and the best way of implementing the present invention be given below: the healthy broiler of 60 ages in days slaughtered, pluck, except internal organs, clean, with cutter, place thick to the chest of chicken and huckle meat is cut open.Flavoring agent components by weight percentage is: Pericarpium Citri Reticulatae 20%, refined salt 10%, Flos Caryophylli 5%, Sha Ren 5%, Semen Myristicae 5%, Cortex Cinnamomi 5%, the Radix Angelicae Dahuricae 5%, Rhizoma Kaempferiae 5%, Semen Sesami 5%, Fructus Tsaoko 5%, finish pull out 5%, Pericarpium Zanthoxyli 5%, Fructus Piperis 2%, white sugar 5%, gourmet powder 2%, the Radix Aucklandiae 2%, Flos Osmanthi Fragrantis 2%, Rhizoma Zingiberis 2%, Fructus Anisi Stellati 5%.Loading (setting inventory by the size of chicken body weight) after flavoring agent pulverization shape in chicken body, sewed up at the chicken place of cutting open the chest, chicken body smeared by the water with 10: 1 and Mel mixed liquor, is finally baked by chicken with charcoal fire.

Claims

1., for making a flavoring agent for grilled chicken, it is made up of multiple natural perfume material, Chinese herbal medicine, flavouring agent, it is characterised in that its proportioning by weight percentage is as follows: Flos Caryophylli 1%-10%, Sha Ren 1%-10%, Semen Myristicae 0%-5%, Cortex Cinnamomi 1%-10%, Radix Angelicae Dahuricae 1%-5%, Rhizoma Kaempferiae 1%-5%, Semen Sesami 1%-10%, Fructus Tsaoko 1%-10%, finish pull out 1%-10%, Pericarpium Zanthoxyli 1%-10%, Pericarpium Citri Reticulatae 10%-25%, Fructus Piperis 0%-5%, Fructus Foeniculi 0%-5%, refined salt 5%-20%, white sugar 1%-10%, gourmet powder 1%-8%, Radix Aucklandiae 0%-5%, Flos Osmanthi Fragrantis 0%-5%, Rhizoma Zingiberis 0%-5%, Fructus Anisi Stellati 1%-10%, Herba Pelargonii Graveolentis 0%-5%.

2. for the method that makes grilled chicken, including: chicken slaughtered, pluck, except internal organs, clean, it is unique in that: will prepare the pigeon chest of baking and the thick place of huckle meat with lancinating Open, load in chicken body after the flavoring agent pulverization shape that then will prepare, the chicken place of cutting open the chest is sewed up, chicken body smeared by water with 10: 1 and Mel mixed liquor, oven is first heated to 150-200 degrees Celsius with Linesless charcoal stove, more again adds charcoal and when soot takes over and sees blue fire, live chickens are hung in oven, shut Fire door, turns chicken when chicken presents orange colour towards fire side and makes its thermally equivalent, about about one hour depending on its uniform color unanimously in red sauce or yellowish-brown both may be used.

3. a flavoring agent as claimed in claim 1, it is characterised in that its proportioning by weight percentage is as follows: Pericarpium Citri Reticulatae 20%, the Flos Caryophylli of refined salt 10%, 5%, Sha Ren 5%, Semen Myristicae 5%, Cortex Cinnamomi 5%, The Radix Angelicae Dahuricae 5%, Rhizoma Kaempferiae 5%, Semen Sesami 5%, Fructus Tsaoko 5%, finish pull out 5%, Pericarpium Zanthoxyli 5%, Fructus Piperis 2%, white sugar 5%, gourmet powder 2%, the Radix Aucklandiae 2%, Flos Osmanthi Fragrantis 2%, Rhizoma Zingiberis 2%, Fructus Anisi Stellati 5%.