CN107439981A - A kind of preparation method of spicy fried drumstick - Google Patents
A kind of preparation method of spicy fried drumstick Download PDFInfo
- Publication number
- CN107439981A CN107439981A CN201610376710.3A CN201610376710A CN107439981A CN 107439981 A CN107439981 A CN 107439981A CN 201610376710 A CN201610376710 A CN 201610376710A CN 107439981 A CN107439981 A CN 107439981A
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- CN
- China
- Prior art keywords
- parts
- powder
- chicken leg
- wrap
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 48
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 7
- 244000304337 Cuminum cyminum Species 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims 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 description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 description 5
- 210000002615 epidermis Anatomy 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008439 repair process 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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of spicy fried drumstick, comprise the following steps：Stock up, pickle, wrap up in powder for the first time, wrapping up in the steps such as powder, frying for the second time, spicy fried drumstick of the invention, making simply, the chicken leg taste is spicy, easily stored and carrying.
Description
Technical field
The present invention relates to field of food, is to be related to a kind of preparation method of spicy fried drumstick specifically.
Background technology
Chicken leg is indispensable food in people's daily life, and the way of usual chicken leg has laughable chicken leg, potato chicken leg
Deng, these ways of chicken leg, delicious flavour, but be difficult to store and carry.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of preparation method of spicy fried drumstick, letter is made
Single, the chicken leg taste is spicy, easily stored and carrying.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of making side of spicy fried drumstick
Method, comprise the following steps：（1）Stock：Fresh chicken leg is cleaned, drained, and chicken leg is drawn into upper tool marks with knife；（2）Pickle：Will
（1）In the chicken leg handled well add seasoning feed powder stirring 5-10 minutes, wherein adding 40-60 grams of tune in every 1000 grams of chicken leg
Taste substance and 100-120 grams of water, a length of 1-2 hour when pickling, 5-10 minutes are stirred per 0.5-1 hours；（3）Wrap up in for the first time
Powder：The chicken leg pickled is put into wrap up in and carries out wrapping in powder and gently shakes floating powder, is taken out and is wrapped the chicken leg of completion and be put into and fill
3-5s is soaked in the container of clear water；（4）Powder is wrapped up in for the second time：Take out（3）Chicken leg after middle immersion is put into wrap up in powder after draining and carried out
Wrap and gently shake floating powder, until wrapping completion；（5）It is fried：Open oil cauldron to oil temperature and reach 150-180 DEG C, will（4）In second
The secondary chicken leg for wrapping up in powder, which is put into fried 5-8 minutes in oil cauldron, to take the dish out of the pot, and wherein 3-4 minutes turn-over is once.
Further illustrate, the seasoning feed powder includes the raw material powder of following parts by weight：Edible salt 30-50 parts, monosodium glutamate 8-12
Part, capsicum 15-20 parts, garlic 10-15 parts, black pepper 10-20 parts, anistree 3-5 parts, cassia bark 3-5 parts, husky ginger 10-15 parts, Chinese prickly ash
8-12 parts, cumin 8-12 parts.
Compared with prior art, the present invention has the advantages that：The present invention with chicken leg and edible salt, monosodium glutamate, capsicum,
Garlic, black pepper, anise, cassia bark, husky ginger, Chinese prickly ash, cumin etc. are raw material, are not added with chemical addition agent, spicy delicious food, beneficial to strong
Health, by wrap up in twice powder can chicken leg epidermis wrap completely, epidermis delicious and crisp, meat is loose, and succulence mouthfeel is delicious, at the same this
The convenient storage of spicy fried drumstick and carry that kind method makes.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
A kind of preparation method of spicy fried drumstick, comprises the following steps：（1）Stock：Fresh chicken leg is cleaned, drained, and uses knife
Chicken leg is drawn into upper tool marks；（2）Pickle：Will（1）In the chicken leg handled well add seasoning feed powder and stir 5 minutes, wherein every 1000 grams
Chicken leg in add 40 grams of flavoring and 100 grams of water, a length of 1 hour when pickling, stir 5 minutes within every 0.5 hour；It is edible
30 parts of salt, 8 parts of monosodium glutamate, 15 parts of capsicum, 10 parts of garlic, 10 parts of black pepper, anistree 3 parts, 3 parts of cassia bark, 10 parts of husky ginger, 8 parts of Chinese prickly ash,
8 parts of cumin；（3）Wrap up in powder for the first time：The chicken leg pickled is put into wrap up in and carries out wrapping in powder and gently shakes floating powder, taking-up wraps
The chicken leg of completion, which is put into the container for fill clear water, soaks 3s；（4）Powder is wrapped up in for the second time：Take out（3）Chicken leg after middle immersion drains
After be put into wrap up in and carry out wrapping in powder and gently shake floating powder, until wrapping completion；（5）It is fried：Oil cauldron is opened to oil temperature up to 150
DEG C, will（4）In wrap up in for the second time powder chicken leg be put into oil cauldron it is fried can take the dish out of the pot within 8 minutes, wherein 4 minutes turn-overs are once.
Embodiment 2
A kind of preparation method of spicy fried drumstick, comprises the following steps：（1）Stock：Fresh chicken leg is cleaned, drained, and uses knife
Chicken leg is drawn into upper tool marks；（2）Pickle：Will（1）In the chicken leg handled well add seasoning feed powder and stir 10 minutes, wherein every 1000 grams
Chicken leg in add 60 grams of flavoring and 120 grams of water, a length of 2 hours when pickling, stir 10 minutes within every 1 hour；It is edible
50 parts of salt, 12 parts of monosodium glutamate, 20 parts of capsicum, 15 parts of garlic, 20 parts of black pepper, anistree 5 parts, 5 parts of cassia bark, 15 parts of husky ginger, Chinese prickly ash 12
Part, 12 parts of cumin；（3）Wrap up in powder for the first time：The chicken leg pickled is put into wrap up in floating powder is carried out wrapping and gently shaken in powder, taken out
The chicken leg for wrapping completion is put into the container for fill clear water and soaks 5s；（4）Powder is wrapped up in for the second time：Take out（3）Chicken leg after middle immersion
It is put into wrap up in after draining and carries out wrapping in powder and gently shake floating powder, until wraps completion；（5）It is fried：Oil cauldron to oil temperature is opened to reach
180 DEG C, will（4）In wrap up in the chicken leg of powder for the second time and be put into oily deep fry for five minutes in oil cauldron and can take the dish out of the pot, wherein 3 minutes turn-overs are once.
Embodiment 3
A kind of preparation method of spicy fried drumstick, comprises the following steps：（1）Stock：Fresh chicken leg is cleaned, drained, and uses knife
Chicken leg is drawn into upper tool marks；（2）Pickle：Will（1）In the chicken leg handled well add seasoning feed powder and stir 8 minutes, wherein every 1000 grams
Chicken leg in add 50 grams of flavoring and 110 grams of water, a length of 1.5 hours when pickling, stir 8 minutes within every 0.8 hour；Food
With 40 parts of salt, 10 parts of monosodium glutamate, 18 parts of capsicum, 12 parts of garlic, 15 parts of black pepper, anistree 4 parts, 4 parts of cassia bark, 12 parts of husky ginger, Chinese prickly ash
10 parts, 10 parts of cumin；（3）Wrap up in powder for the first time：The chicken leg pickled is put into wrap up in floating powder is carried out wrapping and gently shaken in powder, taken
The chicken leg for going out to wrap completion is put into the container for fill clear water and soaks 4s；（4）Powder is wrapped up in for the second time：Take out（3）Chicken after middle immersion
Leg is put into wrap up in after draining and carries out wrapping in powder and gently shake floating powder, until wrapping completion；（5）It is fried：Oil cauldron is opened to oil temperature
, will up to 165 DEG C（4）In wrap up in for the second time powder chicken leg be put into oil cauldron it is fried can take the dish out of the pot within 7 minutes, wherein 3.5 minutes turn-overs one
It is secondary.
The present invention is with chicken leg and edible salt, monosodium glutamate, capsicum, garlic, black pepper, anise, cassia bark, husky ginger, Chinese prickly ash, cumin etc.
For raw material, be not added with chemical addition agent, spicy delicious food is good for health, by wrap up in twice powder can chicken leg epidermis wrap completely,
Epidermis delicious and crisp, meat is loose, and succulence mouthfeel is delicious, while the convenient storage of spicy fried drumstick and carrying that this method makes.
Above is being set forth a kind of preparation method of spicy fried drumstick of the present invention, it is used to help understand the present invention,
But embodiments of the present invention are simultaneously not restricted to the described embodiments, it is any without departing from the change made under the principle of the invention, repair
Decorations, substitute, combine, simplifying, should be equivalent substitute mode, be included within protection scope of the present invention.
Claims (2)
1. a kind of preparation method of spicy fried drumstick, it is characterised in that comprise the following steps：（1）Stock：Fresh chicken leg is washed
Only, drain, and chicken leg is drawn into upper tool marks with knife；（2）Pickle：Will（1）In the chicken leg handled well add seasoning feed powder stirring 5-10
Minute, wherein 40-60 grams of flavoring and 100-120 grams of water are added in every 1000 grams of chicken leg, it is a length of 1-2 small when pickling
When, stir 5-10 minutes per 0.5-1 hours；（3）Wrap up in powder for the first time：The chicken leg pickled is put into wrap up in and carried out wrapping in powder simultaneously gently
The light floating powder of shake, take out and wrap the chicken leg of completion and be put into the container for fill clear water and soak 3-5s；（4）Powder is wrapped up in for the second time：Take out
（3）Chicken leg after middle immersion is put into wrap up in after draining and carries out wrapping in powder and gently shake floating powder, until wrapping completion；（5）It is fried：
Open oil cauldron to oil temperature and reach 150-180 DEG C, will（4）In wrap up in the chicken leg of powder for the second time and be put into fried 5-8 minutes in oil cauldron and can go out
Pot, wherein 3-4 minutes turn-over are once.
A kind of 2. preparation method of spicy fried drumstick according to claim 1, it is characterised in that：The seasoning feed powder bag
Include the raw material powder of following parts by weight：Edible salt 30-50 parts, monosodium glutamate 8-12 parts, capsicum 15-20 parts, garlic 10-15 parts, black pepper
10-20 parts, anistree 3-5 parts, cassia bark 3-5 parts, husky ginger 10-15 parts, Chinese prickly ash 8-12 parts, cumin 8-12 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610376710.3A CN107439981A (en) | 2016-05-31 | 2016-05-31 | A kind of preparation method of spicy fried drumstick |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610376710.3A CN107439981A (en) | 2016-05-31 | 2016-05-31 | A kind of preparation method of spicy fried drumstick |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107439981A true CN107439981A (en) | 2017-12-08 |
Family
ID=60484663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610376710.3A Pending CN107439981A (en) | 2016-05-31 | 2016-05-31 | A kind of preparation method of spicy fried drumstick |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107439981A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303623A (en) * | 2000-01-13 | 2001-07-18 | 郭静峰 | Process for producing fried chicken |
| CN105212076A (en) * | 2015-08-21 | 2016-01-06 | 芜湖市禾森食品有限公司 | A kind of preparation method of chicken popped rice |
-
2016
- 2016-05-31 CN CN201610376710.3A patent/CN107439981A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303623A (en) * | 2000-01-13 | 2001-07-18 | 郭静峰 | Process for producing fried chicken |
| CN105212076A (en) * | 2015-08-21 | 2016-01-06 | 芜湖市禾森食品有限公司 | A kind of preparation method of chicken popped rice |
Non-Patent Citations (1)
| Title |
|---|
| ZHCHY5027: "肯德基炸鸡腿秘密配方和具体做法", 《百度文库，HTTPS://WENKU.BAIDU.COM/VIEW/5C58168AD4D8D15ABE234E60.HTML?FROM=SEARCH》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171208 |