CN106819909A - A kind of preparation method of healthy flavor chicken - Google Patents
A kind of preparation method of healthy flavor chicken Download PDFInfo
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- CN106819909A CN106819909A CN201611251373.1A CN201611251373A CN106819909A CN 106819909 A CN106819909 A CN 106819909A CN 201611251373 A CN201611251373 A CN 201611251373A CN 106819909 A CN106819909 A CN 106819909A
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- chicken
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Abstract
The present invention relates to a kind of preparation method of healthy flavor chicken, following steps are specifically included：（1）Cleaning；（2）Prepare stirring material；（3）Fresh sweet osmanthus and fresh mint leaf are mixed with clean hen, tumbling 30 ~ 35 minutes must pre-process hen；（4）Chicken is pickled in preparation；（5）Chicken will be pickled it will be placed in 128 ~ 130 DEG C and steam 40 ~ 50 minutes, naturally cool to room temperature, removal thorax mouthful suture will obtain healthy flavor chicken；A kind of healthy flavor chicken that the present invention is provided, with hen and multiple nutritional components as raw material, add substantial amounts of hawthorn, plum meat and various mushroom classes, improve the more single mouthfeel of chicken, and can to greatest extent lift the nutritive value of chicken, the local flavor health care chicken of the application is in good taste, is of high nutritive value, excellent taste.Also there is good mitigation for symptoms such as poor sleeping qualities.
Description
Technical field
The invention mainly relates to food technology field, more particularly to a kind of preparation method of healthy flavor chicken.
Background technology
Chicken, refers to the meat with chicken, is one of meat that most people is liked, fine and tender taste, flavour is delicious, rich in egg
White matter, fat, vitamin and mineral element, being capable of physical fitness, QI invigorating benefit essence, enhance immunity, inducing diuresis for removing edema, promotion growth
Development.
But, often cause the nutritive value of chicken to decline after processing, and, the way of present chicken is more single,
A kind of new method is also required to process chicken.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of healthy flavor chicken.
A kind of preparation method of healthy flavor chicken, specifically includes following steps：
（1）Select health hen, impurity elimination, clean, be placed in clear water soak 2 ~ 3 hours, obtain clean hen；
（2）Chinese chestnut is shelled, mushrooms and tea tree mushroom washes, hawthorn, plum meat, malt and fresh fennel seeds are cleaned, will located
Hawthorn, plum meat, Chinese chestnut, mushroom, agrocybe, malt, fresh fennel seeds mixing after reason, adds starch from sweet potato, stirs,
Material must be stirred；
（3）Fresh sweet osmanthus and fresh mint leaf are mixed with clean hen, tumbling 30 ~ 35 minutes must pre-process hen；
（4）1/3 fermented glutinous rice is added into stirring material, is turned uniformly, 2/3 fermented glutinous rice uniform application fills in stirring material in pretreatment hen
Thorax in freezing hen, thorax mouthful is closed with linear slit, is then placed in preserved materials and is pickled 20min, must pickle chicken；
（5）Chicken will be pickled it will be placed in 128 ~ 130 DEG C and steam 40 ~ 50 minutes, naturally cool to room temperature, removal thorax mouthful suture must be protected
Strong flavored chicken；
Each raw material is made up of following weight portion：Hen 100, hawthorn 6-8, plum meat 10-12, Chinese chestnut 6-9, mushroom 7 ~ 9, agrocybe
It is 6-8, malt 2-3, fresh fennel seeds 1-2, starch from sweet potato 1-2, fermented glutinous rice 3 ~ 5, preserved materials 22 ~ 24, fresh sweet osmanthus 0.8-1, fresh
Dried peppermint leaf 0.2-0.5.
Preferably, described preserved materials, are made up of the raw material of following weight portion：Salt 6-8, ginger 12-15, chive 7 ~ 8,
Chilli 6-8, Chinese prickly ash 4 ~ 5, pepper 4 ~ 5, anistree 4 ~ 5, fructus amomi 3 ~ 5, nutmeg 3 ~ 5, fresh orange peel juice 3 ~ 5, Radix Glycyrrhizae 3 ~ 5,
Cloves 3 ~ 5, all raw materials are mixed, and add 50 ~ 60 times of Chinese chive juices of amount of all raw material weights, and it is original that heating is boiled to volume
1/2, filtering, obtain preserved materials.
The hen that the present invention is used is that hen is raised in 1-2 lifes scattered.
It is an advantage of the invention that：A kind of healthy flavor chicken that the present invention is provided, with hen and multiple nutritional components as raw material,
Substantial amounts of hawthorn, plum meat and various mushroom classes are added, the more single mouthfeel of chicken is improved, and can carry to greatest extent
The nutritive value of chicken is risen, the local flavor health care chicken of the application is in good taste, is of high nutritive value, excellent taste.For poor sleeping quality
Also there is good mitigation etc. symptom.
Specific embodiment
Embodiment 1
A kind of preparation method of healthy flavor chicken, specifically includes following steps：
（1）Select health hen, impurity elimination, clean, be placed in clear water soak 2 ~ 3 hours, obtain clean hen；
（2）Chinese chestnut is shelled, mushrooms and tea tree mushroom washes, hawthorn, plum meat, malt and fresh fennel seeds are cleaned, will located
Hawthorn, plum meat, Chinese chestnut, mushroom, agrocybe, malt, fresh fennel seeds mixing after reason, adds starch from sweet potato, stirs,
Material must be stirred；
（3）Fresh sweet osmanthus and fresh mint leaf are mixed with clean hen, tumbling 30 ~ 35 minutes must pre-process hen；
（4）1/3 fermented glutinous rice is added into stirring material, is turned uniformly, 2/3 fermented glutinous rice uniform application fills in stirring material in pretreatment hen
Thorax in freezing hen, thorax mouthful is closed with linear slit, is then placed in preserved materials and is pickled 20min, must pickle chicken；
（5）Chicken will be pickled it will be placed in 128 ~ 130 DEG C and steam 40 ~ 50 minutes, naturally cool to room temperature, removal thorax mouthful suture must be protected
Strong flavored chicken；
Each raw material is made up of following weight portion：Hen 100, hawthorn 6, plum meat 11, Chinese chestnut 8, mushroom 7, agrocybe 7, malt
2.5th, fresh fennel seeds 1.6, starch from sweet potato 1.5, fermented glutinous rice 4.2, preserved materials 23, fresh sweet osmanthus 0.85, fresh mint leaf 0.46.
Preferably, described preserved materials, are made up of the raw material of following weight portion：It is salt 6.6, ginger 14, chive 7.6, dry
Pimiento 7, Chinese prickly ash 4.6, pepper 4.5, anistree 5, fructus amomi 3, nutmeg 4, fresh orange peel juice 5, Radix Glycyrrhizae 3.8, cloves 4, will be all
Raw material mixes, and adds 55 times of Chinese chive juices of amount of all raw material weights, and it is original 1/2 that heating is boiled to volume, filtering, must be pickled
Material.
Embodiment 2
A kind of preparation method of healthy flavor chicken, specifically includes following steps：
（1）Select health hen, impurity elimination, clean, be placed in clear water soak 2 ~ 3 hours, obtain clean hen；
（2）Chinese chestnut is shelled, mushrooms and tea tree mushroom washes, hawthorn, plum meat, malt and fresh fennel seeds are cleaned, will located
Hawthorn, plum meat, Chinese chestnut, mushroom, agrocybe, malt, fresh fennel seeds mixing after reason, adds starch from sweet potato, stirs,
Material must be stirred；
（3）Fresh sweet osmanthus and fresh mint leaf are mixed with clean hen, tumbling 30 ~ 35 minutes must pre-process hen；
（4）1/3 fermented glutinous rice is added into stirring material, is turned uniformly, 2/3 fermented glutinous rice uniform application fills in stirring material in pretreatment hen
Thorax in freezing hen, thorax mouthful is closed with linear slit, is then placed in preserved materials and is pickled 20min, must pickle chicken；
（5）Chicken will be pickled it will be placed in 128 ~ 130 DEG C and steam 40 ~ 50 minutes, naturally cool to room temperature, removal thorax mouthful suture must be protected
Strong flavored chicken；
Each raw material is made up of following weight portion：Hen 100, hawthorn 7, plum meat 11, Chinese chestnut 8, mushroom 8, agrocybe 8, malt 2,
Fresh fennel seeds 1.8, starch from sweet potato 1.8, fermented glutinous rice 4, preserved materials 23, fresh sweet osmanthus 1, fresh mint leaf 0.36.
Preferably, described preserved materials, are made up of the raw material of following weight portion：Salt 8, ginger 13, chive 7.5, extra dry red wine
Capsicum 7.2, Chinese prickly ash 4.5, pepper 4.2, anistree 4.3, fructus amomi 5, nutmeg 3.7, fresh orange peel juice 5, Radix Glycyrrhizae 3, cloves 3, by institute
There is raw material to mix, add 50 times of Chinese chive juices of amount of all raw material weights, it is original 1/2 that heating is boiled to volume, filtering, must be salted down
System material.
Claims (2)
1. a kind of preparation method of healthy flavor chicken, it is characterised in that specifically include following steps：
（1）Select health hen, impurity elimination, clean, be placed in clear water soak 2 ~ 3 hours, obtain clean hen；
（2）Chinese chestnut is shelled, mushrooms and tea tree mushroom washes, hawthorn, plum meat, malt and fresh fennel seeds are cleaned, will located
Hawthorn, plum meat, Chinese chestnut, mushroom, agrocybe, malt, fresh fennel seeds mixing after reason, adds starch from sweet potato, stirs,
Material must be stirred；
（3）Fresh sweet osmanthus and fresh mint leaf are mixed with clean hen, tumbling 30 ~ 35 minutes must pre-process hen；
（4）1/3 fermented glutinous rice is added into stirring material, is turned uniformly, 2/3 fermented glutinous rice uniform application fills in stirring material in pretreatment hen
Thorax in freezing hen, thorax mouthful is closed with linear slit, is then placed in preserved materials and is pickled 20min, must pickle chicken；
（5）Chicken will be pickled it will be placed in 128 ~ 130 DEG C and steam 40 ~ 50 minutes, naturally cool to room temperature, removal thorax mouthful suture must be protected
Strong flavored chicken；
Each raw material is made up of following weight portion：Hen 100, hawthorn 6-8, plum meat 10-12, Chinese chestnut 6-9, mushroom 7 ~ 9, agrocybe
It is 6-8, malt 2-3, fresh fennel seeds 1-2, starch from sweet potato 1-2, fermented glutinous rice 3 ~ 5, preserved materials 22 ~ 24, fresh sweet osmanthus 0.8-1, fresh
Dried peppermint leaf 0.2-0.5.
2. the preparation method of healthy flavor chicken according to claim 1, it is characterised in that described preserved materials, by following heavy
The raw material for measuring part is made：Salt 6-8, ginger 12-15, chive 7 ~ 8, chilli 6-8, Chinese prickly ash 4 ~ 5, pepper 4 ~ 5, anistree 4 ~ 5,
Fructus amomi 3 ~ 5, nutmeg 3 ~ 5, fresh orange peel juice 3 ~ 5, Radix Glycyrrhizae 3 ~ 5, cloves 3 ~ 5, all raw materials are mixed, and add all raw material weights
50 ~ 60 times of Chinese chive juices of amount of amount, it is original 1/2 that heating is boiled to volume, filtering, obtains preserved materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251373.1A CN106819909A (en) | 2016-12-30 | 2016-12-30 | A kind of preparation method of healthy flavor chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251373.1A CN106819909A (en) | 2016-12-30 | 2016-12-30 | A kind of preparation method of healthy flavor chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819909A true CN106819909A (en) | 2017-06-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611251373.1A Pending CN106819909A (en) | 2016-12-30 | 2016-12-30 | A kind of preparation method of healthy flavor chicken |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712660A (en) * | 2017-10-16 | 2018-02-23 | 赵银红 | A kind of Mongolian oak leaf Steamed chicken and cooking technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485468A (en) * | 2008-12-22 | 2009-07-22 | 陈柏祥 | Chicken meat food and method for producing the same |
| CN105166663A (en) * | 2015-10-09 | 2015-12-23 | 吴秀芝 | Chicken dumplings and dumpling stuffing seasoning packets |
| CN105520071A (en) * | 2015-12-23 | 2016-04-27 | 魏乾坤 | Making method of special spicy chickens capable of benefitting qi and tonifying lung |
-
2016
- 2016-12-30 CN CN201611251373.1A patent/CN106819909A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485468A (en) * | 2008-12-22 | 2009-07-22 | 陈柏祥 | Chicken meat food and method for producing the same |
| CN105166663A (en) * | 2015-10-09 | 2015-12-23 | 吴秀芝 | Chicken dumplings and dumpling stuffing seasoning packets |
| CN105520071A (en) * | 2015-12-23 | 2016-04-27 | 魏乾坤 | Making method of special spicy chickens capable of benefitting qi and tonifying lung |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712660A (en) * | 2017-10-16 | 2018-02-23 | 赵银红 | A kind of Mongolian oak leaf Steamed chicken and cooking technology |
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Application publication date: 20170613 |