CN106260930A - A kind of flavoring agent pickling grilled chicken roast duck and the method pickled - Google Patents
A kind of flavoring agent pickling grilled chicken roast duck and the method pickled Download PDFInfo
- Publication number
- CN106260930A CN106260930A CN201510307567.8A CN201510307567A CN106260930A CN 106260930 A CN106260930 A CN 106260930A CN 201510307567 A CN201510307567 A CN 201510307567A CN 106260930 A CN106260930 A CN 106260930A
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- parts
- duck
- adjuvant
- flavoring agent
- chicken
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 35
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 25
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000005554 pickling Methods 0.000 title claims abstract description 10
- 239000002671 adjuvant Substances 0.000 claims abstract description 28
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- 238000009938 salting Methods 0.000 claims abstract description 11
- 210000003746 feather Anatomy 0.000 claims abstract description 10
- 241000628997 Flos Species 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 241000234314 Zingiber Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000021110 pickles Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000001802 infusion Methods 0.000 description 7
- 230000008901 benefit Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000021168 barbecue Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 235000019600 saltiness Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000035617 depilation Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001954 sterilising effect Effects 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
Abstract
The present invention relates to a kind of flavoring agent pickling grilled chicken roast duck and the method pickled, be made up of major ingredient, adjuvant, its major ingredient is made up of edible iodized salt, white sugar, monosodium glutamate, yellow wine, vinegar；Adjuvant is by Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, Fructus Foeniculi, the Radix Angelicae Dahuricae, Fructus Piperis, the Radix Aucklandiae, Pericarpium Citri Reticulatae, Semen Myristicae；The chicken, killed or stripped feather off, the duck that process are cleaned up are placed in salting seasoning and pickle, and then roast i.e. to obtain and look good, smell good and taste good, and make the tender and lovely deliciousness of meat incomparable, and in good taste, fragrance assails the nostrils tempting, is of high nutritive value, the good grilled chicken of health-care effect, roast duck.
Description
Technical field
The present invention relates to a kind of flavoring agent pickling grilled chicken roast duck and the method pickled.
Background technology
The flavoring agent of food, flavoring agent are a lot, but along with consumption view the improving constantly considering living standard of people, the requirement in terms of food quality is also improved constantly, should be in good taste, nutrition to be enriched, having the food that health-care effect is good again, various chicken and duck goods have become the food of a kind of popular consumer, such as the Kentucky fried chicken of the U.S., Pekinese's roast duck and the various grilled chicken roast ducks etc. of various places, special favor is different, is also deeply liked by everybody, but there is also certain weak point.
Summary of the invention
In place of the present invention is for making up existing technical deficiency, accordingly, it is desirable to have the flavoring agent preferably pickling grilled chicken roast duck and the method pickled still to have continuous demand.The present inventor passes through developmental research repeatedly, and by processing and sale, repeatedly practise, finally have found a kind of low cost, formula is reasonable, processing technology is simple, makes the tender and lovely deliciousness of meat incomparable, in good taste, fragrance assails the nostrils tempting, it is of high nutritive value, the features such as health-care effect is good, then complete the present invention.
It is an object of the invention to provide a kind of flavoring agent pickling grilled chicken roast duck.
It is an object of the invention to provide a kind of method pickled.
A kind of flavoring agent pickling grilled chicken roast duck of the present invention is achieved through the following technical solutions:
It is made up of major ingredient, adjuvant；Each amounts of components of flavoring agent is that following weight parts scope all has a preferable effect:
Wherein, major ingredient is made up of edible iodized salt 10-15 part, white sugar 3-5 part, monosodium glutamate 1-3 part, yellow wine 2-4 part, vinegar 1-2 part；Adjuvant is by Pericarpium Zanthoxyli 2-4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-3 part, Flos Caryophylli 3-6 part, Fructus Foeniculi 5-15 part, Radix Angelicae Dahuricae 2-4 part, Fructus Piperis 4-10 part, the Radix Aucklandiae 1-3 part, Pericarpium Citri Reticulatae 2-4 part, Semen Myristicae 2-4 part.
The present invention, in order to obtain optimum efficiency, is additionally added Fructus Capsici 2-4 part, Radix Glycyrrhizae 1-3 part, bruised ginger 3-6 part on the basis of above-mentioned adjuvant component.
It is preferably: wherein, major ingredient is made up of edible iodized salt 13 parts, white sugar 4 parts, monosodium glutamate 2 parts, yellow wine 3 parts, vinegar 1 part；Adjuvant is by 3 parts of Pericarpium Zanthoxyli, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 5 parts, 12 parts of Fructus Foeniculi, the Radix Angelicae Dahuricae 3 parts, 8 parts of Fructus Piperis, the Radix Aucklandiae 2 parts, Pericarpium Citri Reticulatae 3 parts, Semen Myristicae 3 parts.
The present invention, in order to obtain optimum efficiency, is additionally added 3 parts of Fructus Capsici, 2 parts of Radix Glycyrrhizae, bruised ginger 5 parts on the basis of above-mentioned adjuvant component.
Above-mentioned pure free from admixture raw material selected by the adjuvant of the present invention, need to carry out single dried, the most single pulverizing, and granularity control is between 50-70 mesh, then is mixed in proportion packed for standby use after carrying out sterilizing.
The salting seasoning of the present invention is to be added water by adjuvant between infusion together 2-3 hour, depending on the degree of saltiness of salting seasoning is with amount of water ratio, adjuvant infusion becomes flavoring agent after cold, is joined by major ingredient and mixed in adjuvant flavoring agent convert conjunction and form.
The method of crisp system of the present invention, after losing hair or feathers including common chicken and duck, it is placed in cold closet 1-2 days by the clean whole chicken, killed or stripped feather off of cleaning treatment, duck, between temperature controls to spend at 0 DEG C-1 DEG C, chicken, the moisture content drip-dry of duck, whole chicken, killed or stripped feather off, duck are pickled in flavoring agent, carry out under the temperature conditions of 0 DEG C-1 DEG C degree, salting period is 24-28 hour, it is being put in barbecue at a temperature of 200 DEG C-250 DEG C degree, through packing get product grilled chicken, roast duck after dry for the water droplet that salts down on the chicken pickled, duck.
Advantages of the present invention with benefit is: multiple high-quality Chinese medicine formula selected by adjuvant, the infusion that adds water after processed one-tenth smalls becomes flavoring agent and major ingredient to convert conjunction use, consumption is few, low cost, but benefit is obvious, use that the flavoring agent of the present invention and the method pickled prepare grilled chicken, roast duck looks good, smell good and taste good, making the tender and lovely deliciousness of meat incomparable, in good taste, fragrance assails the nostrils tempting, being of high nutritive value, the good grade of health-care effect writes many advantages and benefit.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated；
Embodiment 1:
A kind of flavoring agent pickling grilled chicken roast duck provided by the present invention, is made up of major ingredient, adjuvant；Its weight ratio part containing component is: major ingredient is made up of edible iodized salt 10-15 part, white sugar 3-5 part, monosodium glutamate 1-3 part, yellow wine 2-4 part, vinegar 1-2 part；Adjuvant is by Pericarpium Zanthoxyli 2-4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-3 part, Flos Caryophylli 3-6 part, Fructus Foeniculi 5-15 part, Radix Angelicae Dahuricae 2-4 part, 4-10 parts of Fructus Piperis, Radix Aucklandiae 1-3 part, Pericarpium Citri Reticulatae 2-4 part, Semen Myristicae 2-4 part.
The present invention, in order to obtain optimum efficiency, is additionally added Fructus Capsici 2-4 part, Radix Glycyrrhizae 1-3 part, bruised ginger 3-6 part on the basis of above-mentioned adjuvant component；The salting seasoning of the present invention is the infusion together 3 hours that added water by above-mentioned adjuvant, depending on the degree of saltiness of salting seasoning is with amount of water ratio, adjuvant infusion becomes flavoring agent after cold, is joined by major ingredient in adjuvant flavoring agent and mixed to convert conjunction and form.The method that the present invention pickles, after the depilation of common chicken and duck, it is placed in cold closet 2 days by the clean whole chicken, killed or stripped feather off of cleaning treatment, duck, between temperature controls to spend at 0 DEG C-1 DEG C, chicken, the moisture content drip-dry of duck, whole chicken, killed or stripped feather off, duck are pickled in flavoring agent, carry out under the temperature conditions of 0 DEG C-1 DEG C degree, salting period is 24 hours, is being put in the baking box at a temperature of 240 DEG C of degree barbecue, through packing get product grilled chicken, roast duck after dry for the water droplet that salts down on the chicken pickled, duck.
Embodiment 2:
It is preferably: wherein, major ingredient is made up of edible iodized salt 13 parts, white sugar 4 parts, monosodium glutamate 2 parts, yellow wine 3 parts, vinegar 1 part；Adjuvant is by 3 parts of Pericarpium Zanthoxyli, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 5 parts, 12 parts of Fructus Foeniculi, the Radix Angelicae Dahuricae 3 parts, 8 parts of Fructus Piperis, the Radix Aucklandiae 2 parts, Pericarpium Citri Reticulatae 3 parts, Semen Myristicae 3 parts.
The present invention, in order to obtain optimum efficiency, is additionally added 3 parts of Fructus Capsici, 2 parts of Radix Glycyrrhizae, bruised ginger 5 parts on the basis of above-mentioned adjuvant component；The salting seasoning of the present invention is the infusion together 3 hours that added water by above-mentioned adjuvant, depending on the degree of saltiness of salting seasoning is with amount of water ratio, adjuvant infusion becomes flavoring agent after cold, is joined by major ingredient in adjuvant flavoring agent and mixed to convert conjunction and form.The method that the present invention pickles, after the depilation of common chicken and duck, it is placed in cold closet 2 days by the clean whole chicken, killed or stripped feather off of cleaning treatment, duck, between temperature controls to spend at 0 DEG C-1 DEG C, chicken, the moisture content drip-dry of duck, whole chicken, killed or stripped feather off, duck are pickled in flavoring agent, carry out under the temperature conditions of 0 DEG C-1 DEG C degree, salting period is 26 hours, is being put in the baking box at a temperature of 240 DEG C of degree barbecue, through packing get product grilled chicken, roast duck after dry for the water droplet that salts down on the chicken pickled, duck.
Claims (2)
1. the flavoring agent pickling grilled chicken roast duck and the method pickled, it is characterised in that: being made up of major ingredient, adjuvant, major ingredient is made up of edible iodized salt 10-15 part, white sugar 3-5 part, monosodium glutamate 1-3 parts, yellow wine 2-4 part, vinegar 1-2 part；Adjuvant is by Pericarpium Zanthoxyli 2-4 part, 1-3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 3-6 part, Fructus Foeniculi 5-15 part, Radix Angelicae Dahuricae 2-4 part, Fructus Piperis 4-10 part, Radix Aucklandiae 1-3 part, Pericarpium Citri Reticulatae 2-4 part, Semen Myristicae 2-4 part；Fructus Capsici 2-4 part, Radix Glycyrrhizae 1-3 part, bruised ginger 3-6 part it is additionally added on the basis of adjuvant component；Clean whole chicken, killed or stripped feather off, duck are placed in cold closet 2 days, between temperature controls to spend at 0 DEG C-1 DEG C, whole chicken, killed or stripped feather off,
Duck is pickled in flavoring agent, carries out under the temperature conditions of 0 DEG C-1 DEG C degree, and salting period is 24 hours.
A kind of flavoring agent pickling grilled chicken roast duck the most according to claim 1 and the method pickled, it is characterised in that: it is preferably: major ingredient is made up of edible iodized salt 13 parts, white sugar 4 parts, monosodium glutamate 2 parts, yellow wine 3 parts, vinegar 1 part；Adjuvant is by 3 parts of Pericarpium Zanthoxyli, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 5 parts, 12 parts of Fructus Foeniculi, the Radix Angelicae Dahuricae 3 parts, 8 parts of Fructus Piperis, the Radix Aucklandiae 2 parts, Pericarpium Citri Reticulatae 3 parts, Semen Myristicae 3 parts；3 parts of Fructus Capsici, 2 parts of Radix Glycyrrhizae, bruised ginger 5 parts it is additionally added on the basis of adjuvant component.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510307567.8A CN106260930A (en) | 2015-06-08 | 2015-06-08 | A kind of flavoring agent pickling grilled chicken roast duck and the method pickled |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510307567.8A CN106260930A (en) | 2015-06-08 | 2015-06-08 | A kind of flavoring agent pickling grilled chicken roast duck and the method pickled |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260930A true CN106260930A (en) | 2017-01-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510307567.8A Pending CN106260930A (en) | 2015-06-08 | 2015-06-08 | A kind of flavoring agent pickling grilled chicken roast duck and the method pickled |
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| Country | Link |
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| CN (1) | CN106260930A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433039A (en) * | 2018-05-23 | 2018-08-24 | 石家庄随口餐饮管理有限公司 | A kind of preparation method of Dragon Well tea tea-scented chicken |
| CN111557426A (en) * | 2020-04-17 | 2020-08-21 | 珠海市富琳特食品有限公司 | Pickling material and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593206A (en) * | 2004-06-17 | 2005-03-16 | 蓝子花 | Condiment and method for bloating roast chicken, roast duck |
-
2015
- 2015-06-08 CN CN201510307567.8A patent/CN106260930A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593206A (en) * | 2004-06-17 | 2005-03-16 | 蓝子花 | Condiment and method for bloating roast chicken, roast duck |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433039A (en) * | 2018-05-23 | 2018-08-24 | 石家庄随口餐饮管理有限公司 | A kind of preparation method of Dragon Well tea tea-scented chicken |
| CN111557426A (en) * | 2020-04-17 | 2020-08-21 | 珠海市富琳特食品有限公司 | Pickling material and application thereof |
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Application publication date: 20170104 |
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