CN107484975A - The preparation method of ditch outer leaf smoked chicken - Google Patents
The preparation method of ditch outer leaf smoked chicken Download PDFInfo
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- CN107484975A CN107484975A CN201710677886.7A CN201710677886A CN107484975A CN 107484975 A CN107484975 A CN 107484975A CN 201710677886 A CN201710677886 A CN 201710677886A CN 107484975 A CN107484975 A CN 107484975A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
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Abstract
The present invention relates to a kind of preparation method of ditch outer leaf smoked chicken, it is characterised in that comprises the following steps that：(1) it, will be slaughtered through the harmless cock of quarantine health, and drip blood, shed, clear thorax, making type；(2) chicken after the type that does, is put into acid discharge 4~6 hours in 0~4 DEG C of refrigerator；(3) spice water, is prepared；(4), aged chicken is pickled using spice water, removes fishy smell；(5), long-used soup is taken to cook；(6), smoke：The chicken for draining soup is lain on net car, pigeon breast dried meat is pushed into censer upward to be smoked.The preparation method for which solving tasty ditch outer leaf smoked chicken that is insufficient, having the problem of fishy smell remains, meat is not soft enough existing for existing ditch outer leaf smoked chicken preparation method, the chicken that this method makes is nutritious, tasty thorough, thorough removal meat fishy smell, delicate mouthfeel, delicious flavour, meat is sliding, bone is fragrant, and food therapy effect is good.
Description
Technical field
The present invention relates to meat product production field, particularly a kind of preparation method of ditch outer leaf smoked chicken.
Background technology
The meat softness of chicken is flexible, good ripe easily rotten, delicious flavour, and the content of protein is very high, is people's dining table
One of upper common food.The processing method species of chicken is various, such as stews chicken, roast chicken, fried chicken and smoked chicken in clear soup, because smoked chicken has
Have meat perfume (or spice) is tempting, color and luster purplish red bright, fragrant taste, fine and tender taste, rotten and even silk, the advantages of degree of saltiness is suitable, therefore deep by people
Like.
Ditch outer leaf smoked chicken is described as first of China " four big chickens ", and four directions of making a name, its full name is Liaoning Beizhen City ditch outer leaf
Smoked chicken, with a long history, it is favored because the taste of uniqueness is deep by the local common people and passing travelling trader.
The Making programme of traditional ditch outer leaf smoked chicken is：
1) selects annual healthy cock, butchers hub disk chicken integer；
2) prepares condiment:Pepper powder, five-spice powder, hot spicy powder, cardamom, fructus amomi, kaempferia galamga, Chinese cassia tree, the root of Dahurain angelica, cloves, dried orange peel,
Tsaoko, fresh ginger, monosodium glutamate, sesame oil, white sugar and long-used soup, such as doubled without long-used soup, each component dosage；
3) is cooked:The chicken after integer is first placed in long-used soup immersion slightly and removes remaining blood and the smell of blood, then pulls out and is put in pot
In interior water purification, condiment is added, with being boiled with soft fire to half-mature plus salt, is further continued for boiling untill maturation；
4) is smoked:Smoked while hot after taking the dish out of the pot.Well-done chicken body is first brushed into one layer of sesame oil, places into the smoked pot with lace curtaining
It is interior, when the bottom of a pan burn to it is micro- red when, put into white sugar, after tight 2 minutes of pot cover, chicken is stirred and covered tightly again, then etc. after 2~3 minutes, i.e.,
It can take the dish out of the pot.
The above-mentioned Making programme of traditional ditch outer leaf smoked chicken reduces the fishy smell of chicken in itself to a certain extent, but it is still
There are the following problems：
1), in boiling process, condiment seasoning is added, but because chicken is good ripe easily rotten, then brew time is not easy long, chicken
It should be pulled out after ripe, otherwise can destroy the moulding of smoked chicken and the chewy texture of chicken, but consequently, it is possible to the tasty deficiency of chicken can be caused,
Chicken still has fishy smell residual, influences mouthfeel.
2) after, chicken is slaughtered, body internal cause biochemical action can produce lactic acid, and the lactic acid accumulated in musculature can damage
The quality of meat, meat is not soft enough after cooking.
3), pepper powder, five-spice powder, hot spicy powder, cardamom, fructus amomi, kaempferia galamga, Chinese cassia tree, the root of Dahurain angelica, cloves, dried orange peel, grass in condiment
Fruit, fresh ginger, monosodium glutamate, sesame oil and white sugar serve the effect of seasoning to a certain extent, but smaller to the gain effect of dietotherapy, have
Wait to improve.
The content of the invention
The invention aims to provide tasty deficiency existing for a kind of existing ditch outer leaf smoked chicken preparation method of solution, have
The preparation method of the ditch outer leaf smoked chicken for the problem of fishy smell remains, meat is not soft enough, the chicken that this method makes is nutritious, enters
Taste is thorough, thoroughly removes meat fishy smell, and delicate mouthfeel, delicious flavour, meat is sliding, bone is fragrant, and food therapy effect is good.
The technical scheme is that：
A kind of preparation method of ditch outer leaf smoked chicken, it is characterised in that comprise the following steps that：
(1) it, will be slaughtered through the harmless cock of quarantine health, and drip blood, shed, clear thorax, making type；
(2) chicken after the type that does, is put into acid discharge 4~6 hours in 0~4 DEG C of refrigerator；
(3) spice water, is prepared：Weigh 25 grams~38 grams of Chinese cassia tree, 43 grams~55 grams of dried orange peel, 37 grams~49 grams of tsaoko, thousand
In fragrant 16 grams~30 grams, it is 28 grams~40 grams of spiceleaf, 22 grams~35 grams of fructus amomi, red cool 32 grams~45 grams, 12 grams~25 grams of White Chloe, good
It is 17 grams~40 grams of ginger, 8 grams~20 grams of radix glycyrrhizae, 37 grams~50 grams of nutmeg, 18 grams~30 grams of Amomum globosum loureiro, 13 grams~25 grams of cloves, white
43 grams~55 grams of the root of Dahurian angelica, 8 grams~20 grams of capsicum, 33 grams~45 grams of fragrant fruit, 28 grams~40 grams of white pepper, 17 grams~30 grams of black pepper,
12 grams~25 grams of kaempferia galamga, 20 grams~35 grams of fennel, 8 grams~20 grams of Radix Codonopsis, 47 grams~60 grams of Chinese prickly ash, 47 grams~60 grams of anise, put
Enter in 50 kilograms of clear water and add 1500 grams~1510 grams of edible salt, 290 grams~310 grams of sodium glutamate is cooked, be boiled with soft fire
After 90min~100min processed, drying in the air cool is filtrated to get spice water；
(4), pickle：Aged chicken is pickled using spice water, removes fishy smell, the spice water and chicken
Weight ratio is 1：2~1：2.4, salting period is 6h~12h at a temperature of 0~4 DEG C；
(5), cook：150 kilograms of long-used soup is taken, impurity and blood foam in long-used soup are removed after boiling, it is public to be put into 110 kilograms~130
Jin is put into 3 grams~5 grams of Monascus color, 480 grams~520 grams of chickens' extract, natrium nitrosum 3 grams~5 by the chicken pickled after being boiled by fire
Gram, 3000 grams~3050 grams of edible salt, then small fire cook 150min~180min, pull chicken out and drain soup；
(6), smoke：The chicken for draining soup is lain on net car, pigeon breast dried meat is pushed into censer upward, treats cigarette in censer
Smoked room bottom iron plate burns 395 DEG C~405 DEG C and is put into white sugar, produces smog, shuts fire door and smoke 3min~5min, chicken surface is in
Taken out after golden yellow or light red, be placed on constant heat storage and dry finished product after cooling.
The preparation method of above-mentioned ditch outer leaf smoked chicken, the making step of the long-used soup are as follows：First, 8 kilograms~12 public affairs are taken
Jin chicken, killed or stripped feather off and 23 kilograms~26 kilograms pig bones are put into 150 kilograms of clear water；It is then placed in following dispensing：Chinese cassia tree 25 grams~38
Gram, 43 grams~55 grams of dried orange peel, 37 grams~49 grams of tsaoko, 16 grams~30 grams of murraya paniculataJack, 28 grams~40 grams of spiceleaf, fructus amomi 22 grams~35
Gram, red cool 32 grams~45 grams, 12 grams~25 grams of White Chloe, 17 grams~40 grams of galingal, 8 grams~20 grams of radix glycyrrhizae, nutmeg 37 grams~50
Gram, 18 grams~30 grams of Amomum globosum loureiro, 13 grams~25 grams of cloves, 43 grams~55 grams of the root of Dahurain angelica, 8 grams~20 grams of capsicum, 33 grams~45 grams of fragrant fruit,
28 grams~40 grams of white pepper, 17 grams~30 grams of black pepper, 12 grams~25 grams of kaempferia galamga, 20 grams~35 grams of fennel, Radix Codonopsis 8 grams~20
Gram, 47 grams~60 grams of Chinese prickly ash and anistree 47 grams~60 grams；2500 grams of edible salt, 300 grams of sodium glutamate are added after being boiled by fire, it is small
After fire cooks 120min~150min, dry in the air it is cool after filter and produce long-used soup.
The preparation method of above-mentioned ditch outer leaf smoked chicken, the product of the length and width of the smokehouse of the censer is 1.8 meters × 0.74 meter,
The white sugar amount of being put into is 290 grams~310 grams.
The preparation method of above-mentioned ditch outer leaf smoked chicken, when being shedded to chicken in step (1), chicken is put into temperature as 60 DEG C~62
DEG C water in scald 60s~90s, then the hair of chicken neck, chicken body is removed successively, then spraying-rinsing.
The preparation method of above-mentioned ditch outer leaf smoked chicken, when making type to chicken in step (1), the edge of a knife by the right wing of chicken along Ji Bochu
Insert in mouth, carried on the back chicken body, cut pigeon breast bone and simultaneously interrupt the upper thigh bone of chicken with scissors, two chicken feet claspings together and are filled in into chicken abdomen
It is interior, carried on the back with Ma Lian by chicken feet and the tight system of chicken point, then by another chicken wings to chicken behind.
The beneficial effects of the invention are as follows：
1st, the quarantine non-harmful chicken of health by slaughter, drip blood, shed, clear thorax, shaping, after acid discharge using Chinese cassia tree, dried orange peel,
It is tsaoko, murraya paniculataJack, cloves, spiceleaf, fructus amomi, red cool, White Chloe, galingal, radix glycyrrhizae, nutmeg, Amomum globosum loureiro, the root of Dahurain angelica, capsicum, fragrant fruit, white
The spice water that pepper, black pepper, kaempferia galamga, fennel, Radix Codonopsis, Chinese prickly ash, anise etc. are formulated is pickled, and one side acid discharge makes
The growth and breeding of most of microbe is suppressed, and clostridium botulinum and staphylococcus aureus etc. no longer excrete poison, in meat
Enzyme is had an effect, and by partially protein breaks down into amino acids, while blood and percentage of liveweight 18-20% body fluid is emptied, so as to subtract
The content of harmful substance is lacked, it is ensured that the safety and sanitation of meat, aged chicken are stiff due to experienced more sufficient solution
Process, its meat softness is flexible, get well ripe easily rotten, delicate mouthfeel and nutritive value is higher；On the other hand before chicken is cooked first
It is pickled, makes chicken tasty in advance, tasty thorough, meat is sliding, bone is fragrant, thoroughly removes the fishy smell of chicken.
2nd, chicken delicious flavour and tool dietary function after spice water is pickled, the work(of the key component of spice water is prepared
Can and it act on as follows：
Chinese cassia tree：Gas it is aromatic it is strong, sweet micro-pungent is peppery, smelling removal effect is good；
Dried orange peel：Acrid flavour is bitter, warm-natured, and smelling removal effect is good, while has the effect of warming stomach for dispelling cold, regulating qi-flowing for strengthening spleen；
Tsaoko：With special strong pungent fragrance, stink smell can be removed, is improved a poor appetite；
Murraya paniculataJack：Peculiar smell can be removed, flavouring is pungent；
Spiceleaf：Taste fragrance, but slightly bitter taste, peculiar smell is removed during in pickling or infusion of food；
Fructus amomi：Bitter, peculiar smell, promoting the circulation of qi seasoning, and stomach is gone to be amusing；
It is red cool：Acrid flavour, there is cold dispelling, eliminating dampness, the function of helping digestion；
White Chloe：Bitter fragrant, the cool slight bitter of acrid flavour of smell, can remove peculiar smell, increase pungent perfume (or spice) in the cooking；
Galingal：Acrid flavour, eliminating cold to stop pain, warming middle energizer to arrest vomiting, appetite-stimulating indigestion-relieving；
Radix glycyrrhizae：Sweet, tool is invigorated the spleen and benefited qi, and grows the function of cough moistening lung；
Nutmeg：The peppery middle band of taste is bitter, fragrant odour, with refrigerant sense, can remove peculiar smell, increase pungent perfume (or spice)；
Amomum globosum loureiro：Pungent-warm, warming and appetizing；
Cloves：Its is warm-natured, acrid flavour, there is the effect of warming yang for dispelling cold, regulating qi-flowing for relieving pain；
The root of Dahurain angelica：Its taste fragrance, slight bitter, have and go peculiar smell, flavouring taste, flavor adjustment, orectic effect；
Fragrant fruit：Flavouring is pungent, removes peculiar smell, promote breath and open depression, dispels pathogenic wind and remove dampness；
Kaempferia galamga：Flavouring adds pungent, except raw meat solution is different, improves a poor appetite；
Fennel：Go stink smell, stomach invigorating, promoting the circulation of qi；
Radix Codonopsis：Render palatable tonifying Qi.
Together, function is notable, such as Chinese cassia tree, the root of Dahurain angelica, dried orange peel, murraya paniculataJack, meat for some components compatibilities of preparation spice water
Cardamom, fragrant fruit, Chinese prickly ash, anise and pepper, comprehensive utilization acid, sweet tea, hardship, pungent road, significantly increase the effect of removing chicken fishy smell；
And tsaoko, spiceleaf, kaempferia galamga, fennel, White Chloe and Radix Codonopsis improve chicken meat quality and fragrance, enjoy endless aftertastes；Dried orange peel, fructus amomi, it is red it is cool,
Appetizing spleen-tonifying after Amomum globosum loureiro, galingal, kaempferia galamga, root of Dahurain angelica compatibility, promote appetite；Food is enhanced after radix glycyrrhizae, cloves, fragrant fruit, Radix Codonopsis compatibility
Effect is mended, lung tonifying Qi is supported in nourishing liver.
3rd, recycle long-used soup to be cooked after pickling, further strengthen tasty effect while cooked, while ensure chicken
It is thoroughly well cooked but not mushy, there is chewy texture, it is in good taste.
Embodiment
Embodiment 1
The preparation method of the ditch outer leaf smoked chicken, is comprised the following steps that：
(1) it, will be slaughtered through the harmless cock of quarantine health, and drip blood, shed, clear thorax, making type：
1. slaughter：First by chicken electricity fiber crops, arteria trachealis, knife edge length 2cm are then cut off.
2. drip blood：Chicken is hung upside down, drains blood.
3. shed：Chicken is put into the water that temperature is 62 DEG C and scalds 1min, then successively removes the hair of chicken neck, chicken body, then
Spraying-rinsing.
4. clear thorax：Crop take it is net, organ removing totally without internal organ untill.
5. make type：By the right wing of chicken along in Ji Bochu edge of a knife insertion mouth, chicken body was carried on the back, pigeon breast bone is cut and is interrupted with scissors
Thigh bone on chicken, two chicken feet claspings together and are filled in chicken abdomen, with Ma Lian by chicken feet and the tight system of chicken point, then by another chicken wings
Carry on the back chicken behind.
(2) chicken after the type that does, is put into acid discharge 4 hours in 0 DEG C of refrigerator.
(3) spice water, is prepared：Weigh 28 grams of Chinese cassia tree, 45 grams of dried orange peel, 39 grams of tsaoko, 20 grams of murraya paniculataJack, 30 grams of spiceleaf,
It is 25 grams of fructus amomi, red cool 35 grams, 15 grams of White Chloe, 30 grams of galingal, 10 grams of radix glycyrrhizae, 40 grams of nutmeg, 20 grams of Amomum globosum loureiro, 15 grams of cloves, white
45 grams of the root of Dahurian angelica, 10 grams of capsicum, 35 grams of fragrant fruit, 30 grams of white pepper, 20 grams of black pepper, 15 grams of kaempferia galamga, 25 grams of fennel, 10 grams of Radix Codonopsis, flower
50 grams of green pepper, 50 grams of anise is put into 50 kilograms of clear water and added 1500 grams of edible salt, 300 grams of sodium glutamate is cooked, small fire
After cooking 90min, drying in the air cool is filtrated to get spice water.
(4), pickle：Aged chicken is pickled using spice water, removes fishy smell.The spice water and chicken
Weight ratio is 1：Salting period is 12 hours at 2,0 DEG C.
(5), cook：150 kilograms of long-used soup is taken, impurity and blood foam in long-used soup are removed after boiling, is put into 120 kg by pickling
Chicken, 5 grams of Monascus color, 500 grams of chickens' extract, 5 grams of natrium nitrosum, 3000 grams of edible salt are put into after being boiled by fire, then small fire cook
150min, pull chicken out and drain soup.
Wherein, when making long-used soup, first, 10 kilograms of chicken, killed or stripped feather offs and 25 kilograms of pig bones are taken to be put into 150 kilograms of clear water；So
After be put into following dispensing：28 grams of Chinese cassia tree, 45 grams of dried orange peel, 39 grams of tsaoko, 20 grams of murraya paniculataJack, 30 grams of spiceleaf, 25 grams of fructus amomi, red cool 35
Gram, 15 grams of White Chloe, 30 grams of galingal, 10 grams of radix glycyrrhizae, 40 grams of nutmeg, 20 grams of Amomum globosum loureiro, 15 grams of cloves, 45 grams of the root of Dahurain angelica, 10 grams of capsicum,
Fragrant 35 grams of fruit, 30 grams of white pepper, 20 grams of black pepper, 15 grams of kaempferia galamga, 25 grams of fennel, 10 grams of Radix Codonopsis, 50 grams of Chinese prickly ash, 50 grams of anise；
2500 grams of edible salt, 300 grams of sodium glutamate are added after being boiled by fire, after small fire cooks 120min, cool filter of drying in the air produces long-used soup.
(6), smoke：The chicken for draining soup is lain on net car, pigeon breast dried meat is pushed into 1.8 meters × 0.74 (sootiness upward
The product of the length and width of room) censer in, room bottom to be smoked iron plate burns 405 DEG C and is put into 290 grams of white sugar, produces smog, shuts fire door
3min is smoked, chicken surface is taken out in golden yellow, is placed on constant heat storage and is dried finished product after cooling, treats that temperature is down to less than 18 DEG C bags
Dress.
Embodiment 2
The preparation method of the ditch outer leaf smoked chicken, is comprised the following steps that：
(1) it, will be slaughtered through the harmless chicken of quarantine health, and drip blood, shed, clear thorax, making type, wherein, chicken is put into when shedding
90s is scalded in the water that temperature is 60 DEG C, then successively removes the hair of chicken neck, chicken body, then spraying-rinsing.Concrete operations and embodiment
1 is identical.
(2) chicken after the type that does, is put into acid discharge 6 hours in 4 DEG C of refrigerator.
(3) spice water, is prepared：Weigh 38 grams of Chinese cassia tree, 55 grams of dried orange peel, 49 grams of tsaoko, 30 grams of murraya paniculataJack, 40 grams of spiceleaf,
It is 35 grams of fructus amomi, red cool 45 grams, 25 grams of White Chloe, 40 grams of galingal, 20 grams of radix glycyrrhizae, 50 grams of nutmeg, 30 grams of Amomum globosum loureiro, 25 grams of cloves, white
55 grams of the root of Dahurian angelica, 20 grams of capsicum, 45 grams of fragrant fruit, 40 grams of white pepper, 30 grams of black pepper, 25 grams of kaempferia galamga, 35 grams of fennel, 20 grams of Radix Codonopsis, flower
60 grams of green pepper, 60 grams of anise is put into 50 kilograms of clear water and added 1510 grams of edible salt, 290 grams of sodium glutamate is cooked, small fire
After cooking 100min, drying in the air cool is filtrated to get spice water.
(4), pickle：Aged chicken is pickled using spice water, the weight ratio of the spice water and chicken is
1：Salting period is 6 hours at a temperature of 2.4,4 DEG C.
(5), cook：150 kilograms of long-used soup is taken, impurity and blood foam in long-used soup are removed after boiling, 130 kilograms of processes is put into and pickles
Chicken, 3 grams of Monascus color, 480 grams of chickens' extract, 3 grams of natrium nitrosum, 3050 grams of edible salt are put into after being boiled by fire, then small fire cook
180min, pull chicken out and drain soup.
The making step of wherein long-used soup is as follows：First, 8 kilograms of chicken, killed or stripped feather offs and 26 kilograms of pig bones are taken to be put into 150 kilograms clearly
In water；It is then placed in following dispensing：38 grams of Chinese cassia tree, 55 grams of dried orange peel, 49 grams of tsaoko, 30 grams of murraya paniculataJack, 40 grams of spiceleaf, fructus amomi 35
Gram, red cool 45 grams, 25 grams of White Chloe, 40 grams of galingal, 20 grams of radix glycyrrhizae, 50 grams of nutmeg, 30 grams of Amomum globosum loureiro, 25 grams of cloves, 55 grams of the root of Dahurain angelica,
20 grams of capsicum, 45 grams of fragrant fruit, 40 grams of white pepper, 30 grams of black pepper, 25 grams of kaempferia galamga, 35 grams of fennel, 20 grams of Radix Codonopsis, 60 grams of Chinese prickly ash,
It is anistree 60 grams；2500 grams of edible salt, 300 grams of sodium glutamate are added after being boiled by fire, after small fire cooks 140min, dries in the air cool filtering i.e.
Obtain long-used soup.
(6), smoke：The chicken for draining soup is lain on net car, pigeon breast dried meat is pushed into 1.8 meters × 0.74 meter smoked upward
In stove, treat in censer that iron plate burns 400 DEG C and is put into 300 grams of white sugar, produce smog, shut fire door and smoke 5min, chicken surface is in shallow
Red is taken out, and is placed on constant heat storage and dries finished product after cooling, treats that temperature is down to less than 18 DEG C packagings.
Embodiment 3
The preparation method of the ditch outer leaf smoked chicken, is comprised the following steps that：
(1) it, will be slaughtered through the harmless chicken of quarantine health, and drip blood, shed, clear thorax, making type.Wherein, chicken is put into when shedding
75s is scalded in the water that temperature is 61 DEG C, then successively removes the hair of chicken neck, chicken body, then spraying-rinsing；Concrete operations and embodiment
1 is identical.
(2) chicken after the type that does, is put into acid discharge 5 hours in 2 DEG C of refrigerator.
(3) spice water, is prepared：Weigh 33 grams of Chinese cassia tree, 50 grams of dried orange peel, 44 grams of tsaoko, 25 grams of murraya paniculataJack, 35 grams of spiceleaf,
It is 30 grams of fructus amomi, red cool 40 grams, 20 grams of White Chloe, 35 grams of galingal, 15 grams of radix glycyrrhizae, 45 grams of nutmeg, 25 grams of Amomum globosum loureiro, 20 grams of cloves, white
50 grams of the root of Dahurian angelica, 15 grams of capsicum, 40 grams of fragrant fruit, 35 grams of white pepper, 25 grams of black pepper, 20 grams of kaempferia galamga, 30 grams of fennel, 15 grams of Radix Codonopsis, flower
55 grams of green pepper, 55 grams of anise is put into 50 kilograms of clear water and added 1500 grams of edible salt, 310 grams of sodium glutamate is cooked, small fire
After cooking 95min, drying in the air cool is filtrated to get spice water.
(4), pickle：Aged chicken is pickled using spice water, the weight ratio of the spice water and chicken is
1：Salting period is 9 hours at a temperature of 2.2,2 DEG C.
(5), cook：150 kilograms of long-used soup is taken, impurity and blood foam in long-used soup are removed after boiling, 110 kilograms of processes is put into and pickles
Chicken, 4 grams of Monascus color, 520 grams of chickens' extract, 4 grams of natrium nitrosum, 3000 grams of edible salt are put into after being boiled by fire, then small fire cook
160min, pull chicken out and drain soup.
The making step of wherein long-used soup is as follows：First, 12 kilograms of chicken, killed or stripped feather offs and 23 kilograms of pig bones are taken to be put into 150 kilograms clearly
In water；It is then placed in following dispensing：33 grams of Chinese cassia tree, 50 grams of dried orange peel, 44 grams of tsaoko, 25 grams of murraya paniculataJack, 35 grams of spiceleaf, fructus amomi 30
Gram, red cool 40 grams, 20 grams of White Chloe, 35 grams of galingal, 15 grams of radix glycyrrhizae, 45 grams of nutmeg, 25 grams of Amomum globosum loureiro, 20 grams of cloves, 50 grams of the root of Dahurain angelica,
15 grams of capsicum, 40 grams of fragrant fruit, 35 grams of white pepper, 25 grams of black pepper, 20 grams of kaempferia galamga, 30 grams of fennel, 15 grams of Radix Codonopsis, 55 grams of Chinese prickly ash,
It is anistree 55 grams；2500 grams of edible salt, 300 grams of sodium glutamate are added after being boiled by fire, after small fire cooks 150min, dries in the air cool filtering i.e.
Obtain long-used soup.
(6), smoke：The chicken for draining soup is lain on net car, pigeon breast dried meat is pushed into 1.8 meters × 0.74 meter smoked upward
In stove, treat in censer that iron plate burns 395 DEG C and is put into 310 grams of white sugar, produce smog, shut fire door and smoke 5min, chicken surface is in shallow
Red is taken out, and is placed on constant heat storage and dries finished product after cooling, treats that temperature is down to less than 18 DEG C packagings.
Embodiment 4
The preparation method of the ditch outer leaf smoked chicken, is comprised the following steps that：
(1) it, will be slaughtered through the harmless chicken of quarantine health, and drip blood, shed, clear thorax, making type.Concrete operations and the phase of embodiment 1
Together.
(2) chicken after the type that does, is put into acid discharge 6 hours in 0 DEG C of refrigerator.
(3) spice water, is prepared：Weigh 25 grams of Chinese cassia tree, 48 grams of dried orange peel, 37 grams of tsaoko, 16 grams of murraya paniculataJack, 28 grams of spiceleaf,
22 grams of fructus amomi, red cool 32 grams, 12 grams of White Chloe, 18 grams of galingal, 8 grams of radix glycyrrhizae, 38 grams of nutmeg, 18 grams of Amomum globosum loureiro, 13 grams of cloves, the root of Dahurain angelica
43 grams, 20 grams of capsicum, 33 grams of fragrant fruit, 28 grams of white pepper, 17 grams of black pepper, 12 grams of kaempferia galamga, 20 grams of fennel, 8 grams of Radix Codonopsis, Chinese prickly ash 47
Gram, it is anistree 47 grams be put into 50 kilograms of clear water and add 1500 grams of edible salt, 300 grams of sodium glutamate is cooked, small fire cooks
After 90min, drying in the air cool is filtrated to get spice water.
(4), pickle：Aged chicken is pickled using spice water, the weight ratio of the spice water and chicken is
1：Salting period is 11 hours at a temperature of 2.4,1 DEG C.
(5), cook：150 kilograms of long-used soup is taken, impurity and blood foam in long-used soup are removed after boiling, is put into 120 kg by pickling
Chicken, 5 grams of Monascus color, 500 grams of chickens' extract, 5 grams of natrium nitrosum, 3000 grams of edible salt are put into after being boiled by fire, then small fire cook
160min, pull chicken out and drain soup.
The making step of wherein long-used soup is as follows：First, 9 kilograms of chicken, killed or stripped feather offs and 26 kilograms of pig bones are taken to be put into 150 kilograms clearly
In water；It is then placed in following dispensing：25 grams of Chinese cassia tree, 48 grams of dried orange peel, 37 grams of tsaoko, 16 grams of murraya paniculataJack, 28 grams of spiceleaf, fructus amomi 22
Gram, red cool 32 grams, 12 grams of White Chloe, 18 grams of galingal, 8 grams of radix glycyrrhizae, 38 grams of nutmeg, 18 grams of Amomum globosum loureiro, 13 grams of cloves, 43 grams of the root of Dahurain angelica,
20 grams of capsicum, 33 grams of fragrant fruit, 28 grams of white pepper, 17 grams of black pepper, 12 grams of kaempferia galamga, 20 grams of fennel, 8 grams of Radix Codonopsis, 47 grams of Chinese prickly ash, eight
47 grams of angle；2500 grams of edible salt, 300 grams of sodium glutamate are added after being boiled by fire, after small fire cooks 130min, cool filter of drying in the air produces
Long-used soup.
(6), smoke：The chicken for draining soup is lain on net car, pigeon breast dried meat is pushed into 1.8 meters × 0.74 meter smoked upward
In stove, treat in censer that iron plate burns 395 DEG C and is put into 310 grams of white sugar, produce smog, shut fire door and smoke 5min, chicken surface is in shallow
Red is taken out, and is placed on constant heat storage and dries finished product after cooling, treats that temperature is down to less than 18 DEG C packagings.
Embodiment 5
The preparation method of the ditch outer leaf smoked chicken, is comprised the following steps that：
(1) it, will be slaughtered through the harmless chicken of quarantine health, and drip blood, shed, clear thorax, making type.Concrete operations and the phase of embodiment 2
Together.
(2) chicken after the type that does, is put into acid discharge 6 hours in 3 DEG C of refrigerator.
(3) spice water, is prepared：Weigh 30 grams of Chinese cassia tree, 55 grams of dried orange peel, 37 grams of tsaoko, 30 grams of murraya paniculataJack, 40 grams of spiceleaf,
22 grams of fructus amomi, red cool 45 grams, 12 grams of White Chloe, 40 grams of galingal, 8 grams of radix glycyrrhizae, 50 grams of nutmeg, 18 grams of Amomum globosum loureiro, 25 grams of cloves, the root of Dahurain angelica
55 grams, 8 grams of capsicum, 45 grams of fragrant fruit, 40 grams of white pepper, 17 grams of black pepper, 25 grams of kaempferia galamga, 35 grams of fennel, 8 grams of Radix Codonopsis, Chinese prickly ash 60
Gram, it is anistree 47 grams be put into 50 kilograms of clear water and add 1500 grams of edible salt, 300 grams of sodium glutamate is cooked, small fire cooks
After 95min, drying in the air cool is filtrated to get spice water.
(4), pickle：Aged chicken is pickled using spice water, removes fishy smell, the spice water and chicken
Weight ratio is 1：Salting period is 8 hours at a temperature of 2,3 DEG C.
(5), cook：150 kilograms of long-used soup is taken, impurity and blood foam in long-used soup are removed after boiling, 130 kilograms of processes is put into and pickles
Chicken, 3 grams of Monascus color, 480 grams of chickens' extract, 3 grams of natrium nitrosum, 3000 grams of edible salt are put into after being boiled by fire, then small fire cook
150min, pull chicken out and drain soup.
The making step of wherein long-used soup is as follows：First, 12 kilograms of chicken, killed or stripped feather offs and 23 kilograms of pig bones are taken to be put into 150 kilograms clearly
In water；It is then placed in following dispensing：30 grams of Chinese cassia tree, 55 grams of dried orange peel, 37 grams of tsaoko, 30 grams of murraya paniculataJack, 40 grams of spiceleaf, fructus amomi 22
Gram, red cool 45 grams, 12 grams of White Chloe, 40 grams of galingal, 8 grams of radix glycyrrhizae, 50 grams of nutmeg, 18 grams of Amomum globosum loureiro, 25 grams of cloves, 55 grams of the root of Dahurain angelica,
8 grams of capsicum, 45 grams of fragrant fruit, 40 grams of white pepper, 17 grams of black pepper, 25 grams of kaempferia galamga, 35 grams of fennel, 8 grams of Radix Codonopsis, 60 grams of Chinese prickly ash, eight
47 grams of angle；2500 grams of edible salt, 300 grams of sodium glutamate are added after being boiled by fire, after small fire cooks 120min, cool filter of drying in the air produces
Long-used soup.
(6), smoke：The chicken for draining soup is lain on net car, pigeon breast dried meat is pushed into 1.8 meters × 0.74 meter smoked upward
In stove, treat in censer that iron plate burns 400 DEG C and is put into 300 grams of white sugar, produce smog, shut fire door and smoke 5min, chicken surface is in shallow
Taken out after red, be placed on constant heat storage and dry finished product after cooling.
Embodiment 6
The preparation method of the ditch outer leaf smoked chicken, is comprised the following steps that：
(1) it, will be slaughtered through the harmless chicken of quarantine health, and drip blood, shed, clear thorax, making type.Concrete operations and the phase of embodiment 3
Together.
(2) chicken after the type that does, is put into acid discharge 6 hours in 0 DEG C of refrigerator.
(3) spice water, is prepared：Weigh 38 grams of Chinese cassia tree, 43 grams of dried orange peel, 49 grams of tsaoko, 20 grams of murraya paniculataJack, 28 grams of spiceleaf,
25 grams of fructus amomi, red cool 45 grams, 12 grams of White Chloe, 17 grams of galingal, 8 grams of radix glycyrrhizae, 50 grams of nutmeg, 18 grams of Amomum globosum loureiro, 25 grams of cloves, the root of Dahurain angelica
55 grams, 20 grams of capsicum, 33 grams of fragrant fruit, 35 grams of white pepper, 30 grams of black pepper, 12 grams of kaempferia galamga, 35 grams of fennel, 15 grams of Radix Codonopsis, Chinese prickly ash
47 grams, it is anistree 60 grams be put into 50 kilograms of clear water and add 1500 grams of edible salt, 290 grams of sodium glutamate is cooked, be boiled with soft fire
After 100min processed, drying in the air cool is filtrated to get spice water.
(4), pickle：Aged chicken is pickled using spice water, removes fishy smell, the spice water and chicken
Weight ratio is 1：Salting period is 6 hours at a temperature of 2.4,4 DEG C.
(5), cook：150 kilograms of long-used soup is taken, impurity and blood foam in long-used soup are removed after boiling, 130 kilograms of processes is put into and pickles
Chicken, 4 grams of Monascus color, 480 grams of chickens' extract, 5 grams of natrium nitrosum, 3050 grams of edible salt are put into after being boiled by fire, then small fire cook
150min, pull chicken out and drain soup.
The making step of wherein long-used soup is as follows：First, 8 kilograms of chicken, killed or stripped feather offs and 25 kilograms of pig bones are taken to be put into 150 kilograms clearly
In water；It is then placed in following dispensing：38 grams of Chinese cassia tree, 43 grams of dried orange peel, 49 grams of tsaoko, 20 grams of murraya paniculataJack, 28 grams of spiceleaf, fructus amomi 25
Gram, red cool 45 grams, 12 grams of White Chloe, 17 grams of galingal, 8 grams of radix glycyrrhizae, 50 grams of nutmeg, 18 grams of Amomum globosum loureiro, 25 grams of cloves, 55 grams of the root of Dahurain angelica,
20 grams of capsicum, 33 grams of fragrant fruit, 35 grams of white pepper, 30 grams of black pepper, 12 grams of kaempferia galamga, 35 grams of fennel, 15 grams of Radix Codonopsis, 47 grams of Chinese prickly ash,
It is anistree 60 grams；2500 grams of edible salt, 300 grams of sodium glutamate are added after being boiled by fire, after small fire cooks 120min, dries in the air cool filtering i.e.
Obtain long-used soup.
(6), smoke.The chicken for draining soup is lain on net car, pigeon breast dried meat is pushed into censer upward, treats iron in censer
Plate burns 400 DEG C and is put into 310 grams of white sugar, produces smog, shuts fire door and smokes 3min, chicken surface is placed in being taken out after golden yellow
Constant heat storage dries finished product after cooling.
Claims (5)
1. a kind of preparation method of ditch outer leaf smoked chicken, it is characterised in that comprise the following steps that：
(1) it, will be slaughtered through the harmless cock of quarantine health, and drip blood, shed, clear thorax, making type；
(2) chicken after the type that does, is put into acid discharge 4~6 hours in 0~4 DEG C of refrigerator；
(3) spice water, is prepared：Weigh 25 grams~38 grams of Chinese cassia tree, 43 grams~55 grams of dried orange peel, 37 grams~49 grams of tsaoko, murraya paniculataJack
16 grams~30 grams, 28 grams~40 grams of spiceleaf, 22 grams~35 grams of fructus amomi, red cool 32 grams~45 grams, 12 grams~25 grams of White Chloe, galingal 17
Gram~40 grams, 8 grams~20 grams of radix glycyrrhizae, 37 grams~50 grams of nutmeg, 18 grams~30 grams of Amomum globosum loureiro, 13 grams~25 grams of cloves, the root of Dahurain angelica 43
Gram~55 grams, 8 grams~20 grams of capsicum, 33 grams~45 grams of fragrant fruit, 28 grams~40 grams of white pepper, 17 grams~30 grams of black pepper, kaempferia galamga
12 grams~25 grams, it is 20 grams~35 grams of fennel, 8 grams~20 grams of Radix Codonopsis, 47 grams~60 grams of Chinese prickly ash, anistree 47 grams~60 grams, be put into 50
In kilogram clear water and add 1500 grams~1510 grams of edible salt, 290 grams~310 grams of sodium glutamate is cooked, small fire cooks
After 90min~100min, drying in the air cool is filtrated to get spice water；
(4), pickle：The weight of fishy smell, the spice water and chicken is pickled, removed to aged chicken using spice water
Than for 1：2~1：2.4, salting period is 6h~12h at a temperature of 0~4 DEG C；
(5), cook：150 kilograms of long-used soup is taken, impurity and blood foam in long-used soup are removed after boiling, is put into 110 kilograms~130 kilograms warps
The chicken pickled is crossed, 3 grams~5 grams of Monascus color, 480 grams~520 grams of chickens' extract, 3 grams~5 grams of natrium nitrosum, food are put into after being boiled by fire
With 3000 grams~3050 grams of salt, then small fire cooking 150min~180min, pulls chicken out and drains soup；
(6), smoke：The chicken for draining soup is lain on net car, pigeon breast dried meat is pushed into censer upward, treats smokehouse in censer
Bottom iron plate burns 395 DEG C~405 DEG C and is put into white sugar, produces smog, shuts fire door and smokes 3min~5min, chicken surface is in golden yellow
Taken out after color or light red, be placed on constant heat storage and dry finished product after cooling.
2. the preparation method of ditch outer leaf smoked chicken according to claim 1, it is characterised in that：The making step of the long-used soup is such as
Under：First, 8 kilograms~12 kilograms chicken, killed or stripped feather offs and 23 kilograms~26 kilograms pig bones are taken to be put into 150 kilograms of clear water；It is then placed in
Following dispensing：25 grams~38 grams of Chinese cassia tree, 43 grams~55 grams of dried orange peel, 37 grams~49 grams of tsaoko, 16 grams~30 grams of murraya paniculataJack, spiceleaf 28
Gram~40 grams, 22 grams~35 grams of fructus amomi, red cool 32 grams~45 grams, 12 grams~25 grams of White Chloe, 17 grams~40 grams of galingal, 8 grams of radix glycyrrhizae
~20 grams, 37 grams~50 grams of nutmeg, 18 grams~30 grams of Amomum globosum loureiro, 13 grams~25 grams of cloves, 43 grams~55 grams of the root of Dahurain angelica, 8 grams of capsicum
~20 grams, 33 grams~45 grams of fragrant fruit, 28 grams~40 grams of white pepper, 17 grams~30 grams of black pepper, 12 grams~25 grams of kaempferia galamga, fennel 20
Gram~35 grams, 8 grams~20 grams of Radix Codonopsis, 47 grams~60 grams of Chinese prickly ash and anistree 47 grams~60 grams；Edible salt is added after being boiled by fire
2500 grams, 300 grams of sodium glutamate, after small fire cooks 120min~150min, dry in the air it is cool after filter and produce long-used soup.
3. the preparation method of ditch outer leaf smoked chicken according to claim 1, it is characterised in that：The length of the smokehouse of the censer
Wide product is 1.8 meters × 0.74 meter, and the white sugar amount of being put into is 290 grams~310 grams.
4. the preparation method of ditch outer leaf smoked chicken according to claim 1, it is characterised in that：When being shedded in step (1) to chicken,
Chicken is put into the water that temperature is 60 DEG C~62 DEG C and scalds 60s~90s, then successively removes the hair of chicken neck, chicken body, then is sprayed water clear
Wash.
5. the preparation method of ditch outer leaf smoked chicken according to claim 1, it is characterised in that：When making type to chicken in step (1),
By the right wing of chicken along in Ji Bochu edge of a knife insertion mouth, chicken body was carried on the back, pigeon breast bone is cut and interrupts the upper thigh bone of chicken with scissors, by two chickens
Pawl clasping together and is filled in chicken abdomen, is carried on the back with Ma Lian by chicken feet and the tight system of chicken point, then by another chicken wings to chicken behind.
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| CN201710677886.7A Pending CN107484975A (en) | 2017-08-10 | 2017-08-10 | The preparation method of ditch outer leaf smoked chicken |
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| CN109393412A (en) * | 2018-12-27 | 2019-03-01 | 贵州乐达丰生态农业有限公司 | A kind of ice chicken soup beautiful clearly and its processing method |
| CN112137027A (en) * | 2020-09-03 | 2020-12-29 | 千人计划土壤治理研究院（唐山）有限公司 | Cooking processing method of ox head |
| CN112890156A (en) * | 2021-02-05 | 2021-06-04 | 盘锦宋大房食品有限公司 | Spice of livestock and poultry smoking product, livestock and poultry smoking product and preparation method of livestock and poultry smoking product |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275861A (en) * | 2018-11-07 | 2019-01-29 | 常学民 | A kind of production method for smoking full mutton |
| CN109393412A (en) * | 2018-12-27 | 2019-03-01 | 贵州乐达丰生态农业有限公司 | A kind of ice chicken soup beautiful clearly and its processing method |
| CN112137027A (en) * | 2020-09-03 | 2020-12-29 | 千人计划土壤治理研究院（唐山）有限公司 | Cooking processing method of ox head |
| CN112890156A (en) * | 2021-02-05 | 2021-06-04 | 盘锦宋大房食品有限公司 | Spice of livestock and poultry smoking product, livestock and poultry smoking product and preparation method of livestock and poultry smoking product |
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