CN107594379A - A kind of preparation method of roasting milk chicken - Google Patents
A kind of preparation method of roasting milk chicken Download PDFInfo
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- CN107594379A CN107594379A CN201711056055.4A CN201711056055A CN107594379A CN 107594379 A CN107594379 A CN 107594379A CN 201711056055 A CN201711056055 A CN 201711056055A CN 107594379 A CN107594379 A CN 107594379A
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Abstract
The invention provides a kind of preparation method of roasting milk chicken.This method comprises the following steps:1) live chickens are handled；2) fried sugar is fried；3) it is fried；4) quenelle obtained by step 3) and flavoring are put into big fire in water and boil 15min, then soak 8h, pulled out, drain, chicken must be pickled, the ratio of weight and number of the quenelle and flavoring is 1:10‑17；5) it is 1 by ratio of weight and number:1 essence and milk is covered with paint or varnish and in the surface for pickling chicken obtained by step 4), is put into 200 DEG C of oven for baking 1h, produces roasting milk chicken.The preparation method of roasting milk chicken provided by the invention can improve the nutritive value of chicken, and taste is uniformly pure, it is genuine to ensure, suitable for people of all ages, there is no concern that getting fat or the rise of blood fat, blood pressure and blood glucose after eater is edible, be adapted to three high crowds to eat.
Description
Technical field
The present invention relates to prepared food production field, more particularly to a kind of preparation method of roasting milk chicken.
Background technology
Chicken fine and tender taste, flavour is delicious, because its taste is thin, therefore can be used in various cookings, chicken is not only fitted
In propagandizing hotly, stew, and it is cold and dressed with sauce to be also suitable for cold food.The content of the protein of chicken is a lot of, it may be said that is protein highest meat
One of class, it is the food for belonging to high protein and low fat, and is easily absorbed by the body into utilization have enhancing muscle power, the work of strengthening body
With in addition, chicken is also containing the composition such as fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B1, B2, C, E and nicotinic acid；But tradition
Roast chicken it is more greasy, be easily caused blood fat after repeatedly edible and significantly raise, be not suitable for part special population and eat, nutritive value
The nutrition of chicken is confined to, and chicken is lost original taste using various condiment, milk chicken is baked, comes from Harbin City, Heilongjiang Province
City, between starting from Qing Dynasty's year, Qing Dynasty Nian Jianyiwei present dynasty high-ranking official runs into roast chicken and come out of the stove just at the right time in institute according to legend, hears fragrant and stops, in
It is to send someone to ask to be that what thing is so fragrant, messenger's return is roast chicken, and high-ranking official, which ate, to be profuse in praise, and after reporting imperial court, referred to as opens note
Roasting milk chicken, succession is century-old, and descendant use secret prescription handed down in the family from generation to generation, with reference to modern crafts, bakes to going out nutrient health, fresh and tender delicious food and possess guarantor
The roasting milk chicken of effect is good for, also someone just will discard after being used once using Chinese medicine preparation making roast chicken, but herb liquid, otherwise easily
It is rotten, then make roast chicken with the decoction and give people to eat, will be harmful, so as to cause to waste, general herb liquid is by Chinese medicine
Milling, then rushes it with water, easily causes that part Chinese medicine is insoluble, and so as to which the chicken taste for being baked out is uneven, nutrition is insufficient, such as
Patent CN106819919A provides a kind of Technology of Spicy Roast Chicken, and the Technology of Spicy Roast Chicken needs chicken being positioned over herb liquid in manufacturing process
In it is tasty, but herb liquid is placed perishable after a period of time, therefore often changes herb liquid, causes.
The content of the invention
In order to solve the problems such as roast chicken taste inequality in the prior art, the invention provides a kind of preparation side of roasting milk chicken
Method, using this method, the nutritive value of chicken can be improved, and taste is uniformly pure, it is genuine to ensure, it is suitable for people of all ages, together
When have invigorate the spleen and benefit qi, the health-care efficacy such as spleen benefiting and stimulating the appetite, the significantly rise of blood fat will not be caused after eater is repeatedly edible, is fitted
People with hyperlipidemia is closed to eat.
The invention provides a kind of preparation method of roasting milk chicken, this method comprises the following steps:
1) live chickens are handled:Kill chicken unhairing, thorax in cleaning, blood stains are cleaned up with the ethanol water of 5% concentration and are made
Shape, obtain whole live chickens chicken；
2) fried sugar is fried:Oil is poured into 100 DEG C of hot pots and is heated to oily bubbling, rock sugar is added and stirring makes it slowly melt
Change, treat that temperature can be adjusted to 180 DEG C by rock sugar foaming, continue after stirring 5min, increase water stirring, produce fried sugar；
3) it is fried:The live chickens chicken obtained by step 1) is taken, the fried sugar obtained by step 2) is uniformly applied to live chickens chicken
Surface, fried 15min in oil cauldron is then put it into, obtains quenelle；
4) quenelle obtained by step 3) and flavoring are put into big fire in water and boil 15min, then soak 8h, pull out,
Drain, chicken must be pickled, the ratio of weight and number of the quenelle and flavoring is 1:10-17；
5) it is 1 by ratio of weight and number:1 essence and milk is covered with paint or varnish in the surface for pickling chicken obtained by step 4), is put into 200
DEG C oven for baking 1h, produce roasting milk chicken.
Further improve, the step 4) flavoring includes the composition of following parts by weight:
The present invention is used as flavoring by edible above Chinese medicine, can improve the flavor of chicken, improve the nutriture value of chicken
Value, with health-care effect, and the composition synergy in flavoring, eater eat roasting milk chicken provided by the present invention,
Without having to worry about filling out or increase the pressure of blood pressure and blood lipoid or blood pressure, three high crowds also edible.
Further improve, step (4) described flavoring includes the composition of following parts by weight:
Further improve, it is 5-10 soybean oil, 0.1-0.5 chopped spring onion, 0.5-1 Chinese prickly ash that material oil, which includes parts by weight,
With 0.5-1 aniseed.
Further improve, step (4) described flavoring also includes citric acid, the 0.5-1 fat that parts by weight are 0.5-2
The raspberry glycosides of sour sucrose ester and 1-2.
The present invention can be made by adding a certain amount of citric acid, fatty acid cane sugar ester and raspberry glycosides into flavoring
Flavoring is preferably dissolved in the water, and improves the dissolubility of flavoring.
Further improve, it is 0.5-2 nisin, 1-2 that step (4) described flavoring, which also includes parts by weight,
The nucleoprotamine of Rosa Damascana and 0.5-1.
The present invention is improved by adding a certain amount of nisin, Rosa Damascana and nucleoprotamine into flavoring
The holding time of roasting milk chicken, it can make roasting milk chicken that still there is delicious taste and higher quality after preserving a period of time, and
Three of the above composition is favourable to human body, is free from side effects.
Present invention also offers a kind of flavoring for being used to bake milk chicken, flavoring includes the composition of following parts by weight:
Flavoring provided by the invention has healthcare function, can be used for making roasting milk chicken, also will not even if long-term consumption
Cause the rise of blood fat, blood glucose and blood pressure.
The present invention also provides a kind of roasting milk chicken, the sweet and dilitious non-greasy of this roasting milk chicken, suitable for people of all ages, while has tonifying spleen
The health-care efficacies such as QI invigorating, spleen benefiting and stimulating the appetite, nutritive value is high, and will not raise the blood fat, blood pressure and blood glucose of eater, three high people
Group's also edible.
Embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, be not it is limited,
Protection scope of the present invention can not be limited with following embodiments；Equipment used in the present invention, unless otherwise required, it is
Conventional equipment in the art；Method used in the present invention, it is method conventional in the art unless otherwise required.
Embodiment 1
A kind of preparation method of roasting milk chicken, this method comprise the following steps:
1) live chickens are handled:Kill chicken unhairing, thorax in cleaning, blood stains are cleaned up with the ethanol water of 5% concentration and are made
Shape, obtain whole live chickens chicken；
2) fried sugar is fried:Oil is poured into 100 DEG C of hot pots and is heated to oily bubbling, rock sugar is added and stirring makes it slowly melt
Change, treat that temperature can be adjusted to 180 DEG C by rock sugar foaming, continue after stirring 5min, increase water stirring, produce fried sugar；
3) it is fried:The live chickens chicken obtained by step 1) is taken, the fried sugar obtained by step 2) is uniformly applied to live chickens chicken
Surface, fried 15min in oil cauldron is then put it into, obtains quenelle；
4) quenelle obtained by step 3) and flavoring are put into big fire in water and boil 15min, then soak 8h, pull out,
Drain, chicken must be pickled, the ratio of weight and number of the quenelle and flavoring is 1:10-17；
5) it is 1 by ratio of weight and number:1 essence and milk is covered with paint or varnish in the surface for pickling chicken obtained by step 4), is put into 200
DEG C oven for baking 1h, produce roasting milk chicken；
Wherein, flavoring includes the composition of following parts by weight:
Embodiment 2
A kind of preparation method of roasting milk chicken, this method comprise the following steps:
1) live chickens are handled:Kill chicken unhairing, thorax in cleaning, blood stains are cleaned up with the ethanol water of 5% concentration and are made
Shape, obtain whole live chickens chicken；
2) fried sugar is fried:Oil is poured into 100 DEG C of hot pots and is heated to oily bubbling, rock sugar is added and stirring makes it slowly melt
Change, treat that temperature can be adjusted to 180 DEG C by rock sugar foaming, continue after stirring 5min, increase water stirring, produce fried sugar；
3) it is fried:The live chickens chicken obtained by step 1) is taken, the fried sugar obtained by step 2) is uniformly applied to live chickens chicken
Surface, fried 15min in oil cauldron is then put it into, obtains quenelle；
4) quenelle obtained by step 3) and flavoring are put into big fire in water and boil 15min, then soak 8h, pull out,
Drain, chicken must be pickled, the ratio of weight and number of the quenelle and flavoring is 1:10-17；
5) it is 1 by ratio of weight and number:1 essence and milk is covered with paint or varnish in the surface for pickling chicken obtained by step 4), is put into 200
DEG C oven for baking 1h, produce roasting milk chicken；
Wherein, flavoring includes the composition of following parts by weight:
Embodiment 3
A kind of preparation method of roasting milk chicken, this method comprise the following steps:
1) live chickens are handled:Kill chicken unhairing, thorax in cleaning, blood stains are cleaned up with the ethanol water of 5% concentration and are made
Shape, obtain whole live chickens chicken；
2) fried sugar is fried:Oil is poured into 100 DEG C of hot pots and is heated to oily bubbling, rock sugar is added and stirring makes it slowly melt
Change, treat that temperature can be adjusted to 180 DEG C by rock sugar foaming, continue after stirring 5min, increase water stirring, produce fried sugar；
3) it is fried:The live chickens chicken obtained by step 1) is taken, the fried sugar obtained by step 2) is uniformly applied to live chickens chicken
Surface, fried 15min in oil cauldron is then put it into, obtains quenelle；
4) quenelle obtained by step 3) and flavoring are put into big fire in water and boil 15min, then soak 8h, pull out,
Drain, chicken must be pickled, the ratio of weight and number of the quenelle and flavoring is 1:10-17；
5) it is 1 by ratio of weight and number:1 essence and milk is covered with paint or varnish in the surface for pickling chicken obtained by step 4), is put into 200
DEG C oven for baking 1h, produce roasting milk chicken；
Wherein, flavoring includes the composition of following parts by weight:
Embodiment 4
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 1, and following parts by weight are also included in flavoring
Composition:
The raspberry glycosides 1 of 0.5 fatty acid cane sugar ester of citric acid 0.5.
Embodiment 5
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 1, and following parts by weight are also included in flavoring
Composition:
The raspberry glycosides 1.5 of 1 fatty acid cane sugar ester of citric acid 0.7.
Embodiment 6
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 1, and following parts by weight are also included in flavoring
Composition:
The raspberry glycosides 2 of 2 fatty acid cane sugar ester of citric acid 1.
Embodiment 7
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 1, and following parts by weight are also included in flavoring
Composition:
The nucleoprotamine 0.5 of 0.5 Rosa Damascana of nisin 1.
Embodiment 8
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 1, and following parts by weight are also included in flavoring
Composition:
The nucleoprotamine 0.8 of 1.5 Rosa Damascana of nisin 1.5.
Embodiment 9
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 1, and following parts by weight are also included in flavoring
Composition:
The nucleoprotamine 1 of 2 Rosa Damascana of nisin 2.
The flavoring of embodiment 10
The flavoring includes the composition of following parts by weight:
The flavoring of embodiment 11
The flavoring includes the composition of following parts by weight:
The flavoring of embodiment 12
The flavoring includes the composition of following parts by weight:
Reference examples 1
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 4:
Add 1.5 parts of carbomers.
Reference examples 2
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 4:
Raspberry glycosides is instead of with palmitamide.
Reference examples 3
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 4:
Delete citric acid.
Reference examples 4
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 10:
Add 1 part of cefoxitin.
Reference examples 5
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 7:
Rosa Damascana is replaced with sweet orange oil.
Reference examples 6
A kind of preparation method of roasting milk chicken, is with the difference of embodiment 7:
Delete nucleoprotamine.
The subjective appreciation of test example 1 is tested
Method according to embodiment 1-3 prepares roasting milk chicken, and the sensory effects of more different roasting milk chickens are simultaneously scored, as a result
It is shown in Table 1.
The sensory evaluation scores table of table 1.
The indices of roasting milk chicken prepared by embodiment 1-3 method meet standard, it was demonstrated that are provided when using the present invention
Flavoring when, the indices of roasting milk chicken are in optimum state, fragrant and sweet tender, are adapted to the crowd at each age to eat.
The influence horizontal to DIO lipid of mice of test example 2
One, experimental animals：
The C57 mouse of 4-5 weeks, male, experiment condition is 22 DEG C~24 DEG C, humidity 45%-50% of environment temperature, controls light
Illumination 12 hours, dark 12 hours, animal freely ingested and drunk water.
Two, test methods and packet
Blank group C57 mouse are fed with normal diet.Other C57 mouse are fed with high lipid food, freely enter to take the photograph water food.Mouse
When feeding to 8 weeks, eight groups will be randomly divided into according to mouse weight, every group 10,1 group of experiment is roasting milk chicken prepared by embodiment 1,
2 groups are tested as the roasting milk chicken described in embodiment 2,3 groups of experiment is the roasting milk chicken described in embodiment 3.Take mouse from the 8th week, move
Thing bakes milk chicken by packet feeding, and model group and blank group gavage isometric physiological saline, 12 weeks altogether, and experiment starts preceding and knot
The total triglycerides of (the 0th week and the 12nd week) detection animal, T-CHOL, low-density lipoprotein cholesterol level during beam.
Each group animal is in the 0th week and the 12nd week all 4 mornings 9 of experiment:00 eye socket takes blood, and it is always sweet to determine blood plasma after separated plasma
Oily three esters, T-CHOL, low-density lipoprotein cholesterol level.It the results are shown in Table 3.
Influence (mM) of the table 2. to DIO mice plasma blood lipid levels
Note：The P compared with model groupa<0.01, the P compared with control groupc<0.05, Pd<0.01。
As shown in Table 2, the mouse of 1-3 groups is tested after edible 12 weeks roasting milk chicken, and plasma blood-fat is horizontal constant or slightly has
Rise, be more or less the same with model group, and the effect for testing 2 groups is better than 3 groups of 1 group of experiment and experiment, it was demonstrated that be provided by the invention
Roasting milk chicken will not cause blood fat significantly to raise, suitable people with hyperlipidemia is eaten after persistently eating 12 weeks.
The taste uniformity testing of test example 3
The method for weighing embodiment 1,4-6 and reference examples 1-3 makes each 5 grams of flavoring, puts it into 50ml temperature as 37
DEG C water in, prepare roasting milk chicken with above flavoring after 10min, whether the taste of relatively more roasting milk chicken crust and internal chicken equal
It is even, it the results are shown in Table 2.
The dissolution time table of table 3
It is that routine is carried out on the basis of flavoring provided by the present invention by above-mentioned results showed that reference examples 1-3
Increase, deletion and replacement, embodiment 4-6 roasting milk chicken crust and internal taste are more uniform, are better than reference examples 1-3, and
The inside and outside taste of the roasting milk chicken of embodiment 5 is identical, is better than embodiment 1 and embodiment 6, it was demonstrated that when in flavoring add citric acid,
When fatty acid cane sugar ester and raspberry glycosides, the dissolubility of flavoring is remarkably improved, makes the inside of roasting milk chicken and the taste of crust
More uniformly, any composition is replaced or deleted, and can reduce the uniformity with the taste of crust inside roasting milk chicken.
The holding time of test example 4 tests
The roasting milk chicken for taking 10 grams of embodiments 1,7-9 and reference examples 4-6 method to prepare, is positioned in 4 ± 1 DEG C of environment, point
Detect whether roasting milk chicken goes bad not after 10,20,50,100,200 hours, the results are shown in Table 4.
4 holding time of table result of the test
Keep not going bad in preservation 100h by roasting milk chicken prepared by above-mentioned results showed that embodiment 7-9 method,
Roasting milk chicken prepared by embodiment 1, reference examples 4-5 method has occurred and that in preservation 50h slightly to go bad, and the side of embodiment 8
Holding time of roasting milk chicken prepared by method be higher than embodiment 7 and embodiment 9, it was demonstrated that when addition nisin in flavoring,
When Rosa Damascana and nucleoprotamine, the holding time of roasting milk chicken can be extended, when any of which composition is removed or replaced, can all be contracted
The holding time of short roasting milk chicken.
Claims (8)
1. a kind of preparation method of roasting milk chicken, it is characterised in that the described method comprises the following steps:
1) live chickens are handled:Kill chicken unhairing, thorax in cleaning, blood stains are cleaned up with the ethanol water of 5% concentration and shaped, are obtained
Whole live chickens chicken；
2) fried sugar is fried:Oil is poured into 100 DEG C of hot pots and is heated to oily bubbling, rock sugar is added and stirring makes it slowly melt, treat
Temperature can be adjusted to 180 DEG C by rock sugar foaming, continue after stirring 5min, increase water stirring, produce fried sugar；
3) it is fried:The live chickens chicken obtained by step 1) is taken, the fried sugar obtained by step 2) is uniformly applied to live chickens chicken surface,
Then fried 15min in oil cauldron is put it into, obtains quenelle；
4) quenelle obtained by step 3) and flavoring are put into big fire in water and boil 15min, then soak 8h, pulled out, drain,
Chicken must be pickled, the ratio of weight and number of the quenelle and flavoring is 1:10-17；
5) it is 1 by ratio of weight and number:1 essence and milk is covered with paint or varnish in the surface for pickling chicken obtained by step 4), is put into 200 DEG C
Oven for baking 1h, produce roasting milk chicken.
2. the preparation method of roasting milk chicken as claimed in claim 1, it is characterised in that the step 4) flavoring includes following weight
Measure the composition of part:
3. the preparation method of roasting milk chicken as claimed in claim 2, it is characterised in that step (4) described flavoring includes as follows
The composition of parts by weight:
4. the preparation method of roasting milk chicken as claimed in claim 2, it is characterised in that the material oil is 5- including parts by weight
10 soybean oil, 0.1-0.5 chopped spring onion, 0.5-1 Chinese prickly ash and 0.5-1 aniseed.
5. the preparation method of roasting milk chicken as claimed in claim 2, it is characterised in that step (4) described flavoring also includes weight
Measure citric acid, 0.5-1 fatty acid cane sugar ester and the 1-2 raspberry glycosides that number is 0.5-2.
6. the preparation method of roasting milk chicken as claimed in claim 2, it is characterised in that step (4) described flavoring also includes weight
Measure nisin, 1-2 Rosa Damascana and the 0.5-1 nucleoprotamine that number is 0.5-2.
7. a kind of flavoring for being used to bake milk chicken, the flavoring include the composition of following parts by weight:
8. a kind of roasting milk chicken, usage right requires that any methods of 1-6 are prepared.
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| CN1304691A (en) * | 2000-08-10 | 2001-07-25 | 付荫林 | Roast milk chicken and its preparing method |
| KR20010070820A (en) * | 2001-06-11 | 2001-07-27 | 이창인 | Chicken containing milk |
| CN101623106A (en) * | 2008-07-07 | 2010-01-13 | 乔新光 | Milk-flavor roast chicken and method of cooking same |
| CN101347248A (en) * | 2008-08-23 | 2009-01-21 | 齐满贵 | Method for producing chicken roasted in jar |
| KR101105317B1 (en) * | 2011-08-12 | 2012-01-18 | 주식회사 매일건강 | Method for manufacturing smoked-chicken breast containing chitosan and pomegranate |
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Application publication date: 20180119 |