CN107691973A - A kind of preparation method of Lane hundred chicken of kamuning seven - Google Patents

A kind of preparation method of Lane hundred chicken of kamuning seven Download PDF

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Publication number
CN107691973A
CN107691973A CN201710821731.6A CN201710821731A CN107691973A CN 107691973 A CN107691973 A CN 107691973A CN 201710821731 A CN201710821731 A CN 201710821731A CN 107691973 A CN107691973 A CN 107691973A
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CN
China
Prior art keywords
chicken
lane hundred
lane
kamuning
periods
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Pending
Application number
CN201710821731.6A
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Chinese (zh)
Inventor
蓝莹
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蓝莹
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Priority to CN201710821731.6A priority Critical patent/CN107691973A/en
Publication of CN107691973A publication Critical patent/CN107691973A/en
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of preparation method of Lane hundred chicken of kamuning seven, it is made up of following parts by weight raw material:The seven whole 1.25-1.75kg of Lane hundred chicken, fragrant spicebush bark or branchlet and leaf 50-100g in four nine periods, Chinese prickly ash 5-8g, salt 3-5g, ginger 5-8g, cooking wine 5-8g, anistree 2-3g, cassia bark 2-3g, spring onion 5-8g, honey 6-12g, soy sauce 5-8g, corn oil 1-1.5kg.The beneficial effects of the present invention are:Aromatic strongly fragrant fragrant taste in four nine periods and its property of medicine can be dissolved into by boiling among seven Lane hundred chicken, the epidermis golden yellow color after adding the corn oil frying of four number kamuning, the four number distinctive fragrance of kamuning assail the nostrils, and meat is crisp outside tender inside, induce one appetite, suitable for people of all ages.

Description

A kind of preparation method of Lane hundred chicken of kamuning seven
Technical field
The present invention relates to a kind of preparation method of Lane hundred chicken of kamuning seven, and in particular to a kind of making side of food Method.
Background technology
Dahua " seven Lane hundred chicken " originates from longevity city of Chinese first world -- the Dahua Yao Nationality Autonomous County of Hechi City, extensively The Quality Detection report display at western analysis testing research center, " seven Lane hundred chicken " protein is high, fat low, oleic acid, leukotrienes, flesh The flavor substances such as thuja acid and iron, zinc etc. enrich beneficial to the micronutrient levels of human body, and complying fully with national pollution-free food will Ask.Unique and outstanding quality, turns into seven Lane hundred chickens and tempting delicacies is enriched in " township of the long-lived featured delicious food of China " recipe, Thus extensively favored, continuously sell to market inside and outside the areas such as Nanning, Guangzhou, Shenzhen, and win the geographical mark of national agricultural product Will certification.
Four number kamuning, (Murraya tetrameraHuang in Ac-ta Phytotax.Sin.) is Rutaceae rue Xiang Shu kamuning section Murraya koenigii(L)Spreng kind evergreen dungarunga plant, it is a kind of deciduous tree, four number kamuning are used as medicine, pungent, slight bitter, and property is micro- Temperature, have expel pathogenic wind from the body surface, promoting qi circulation and relieving pain, promoting blood circulation scattered silt, anti-inflammatory, analgesia, antipyretic work(, the plant contains abundant protein and dimension Raw plain B 2, citrin P, tie up raw C and vitamin E and carotenoid, these vitamins and different lifes played in human body Biochemical function is managed, the strong fragrance of its taste, clear sweet taste alcohol, fresh refreshing Hui Tian, is had in autonomous county of Dahua Yao nationality local market wild Product pin ,-it is directly local strong, precious jade Traditional Folk tealeaves, there is dense ethnic mimority area characteristic.
It is local precious with rescue the technical problem to be solved in the present invention is to provide a kind of preparation method of Lane hundred chicken of kamuning seven Expensive living resources, and its economic value is further developed.
The content of the invention
The present invention adopts the following technical scheme that:A kind of preparation method of Lane hundred chicken of kamuning seven, comprises the following steps:
(1)Raw material is configured according to following parts by weight:The seven whole 1.25-1.75kg of Lane hundred chicken, fragrant spicebush bark or branchlet and leaf 50- in four nine periods 100g, Chinese prickly ash 5-8g, salt 3-5g, ginger 5-8g, cooking wine 5-8g, anistree 2-3g, cassia bark 2-3g, spring onion 5-8g, honeybee Sweet 6-12g, soy sauce 5-8g, corn oil 1-1. 5kg;
(2)By Chinese prickly ash, together frying is pulverized with salt, and the powder is applied on seven Lane hundred chickens and pickles half an hour;
(3)Add water 500-800ml in pot, fragrant spicebush bark or branchlet and leaf, anise, cassia bark are together boiled in the addition nine periods of moiety four, and water adds after opening Enter cooking wine, ginger and spring onion inserted in seven Lane hundred chicken bellies, taken out after whole chicken is put into pot into Steam by water bath 40 minutes dry in the air it is cool, The ginger and spring onion in seven Lane hundred chicken bellies are taken out, soy sauce is applied on seven Lane hundred chicken epidermises, then brush last layer honey;
(4)Set up another after one pot of addition corn oil heats and add fragrant spicebush bark or branchlet and leaf in the nine periods of moiety four, treat that frying goes out the perfume (or spice) of four number kamuning Taste, seven Lane hundred chickens are put into, its frying are taken out into golden yellow, be cut into small pieces sabot.(Or after sterilized vacuum packaging i.e. Finished product is can be made into, it is instant to open bag stripping and slicing, being heated by microwave oven, is eaten more preferably after heating.).
The beneficial effects of the present invention are:Aromatic strongly fragrant fragrant taste in four nine periods and its property of medicine can be melted by boiling Enter among seven Lane hundred chicken, the epidermis golden yellow color after adding the corn oil frying of four number kamuning, four number kamuning are special Some fragrance assails the nostrils, and meat is crisp outside tender inside, and induce one appetite, suitable for people of all ages.
Embodiment
(1)Raw material is configured according to following parts by weight:The seven whole 1.5kg of Lane hundred chicken, fragrant spicebush bark or branchlet and leaf 80g, Chinese prickly ash in four nine periods 6g, salt 4g, ginger 8g, cooking wine 8g, anistree 3g, cassia bark 3g, spring onion 8g, honey 12g, soy sauce 8g, the 5kg of corn oil 1.;
(2)By Chinese prickly ash, together frying is pulverized with salt, and the powder is applied on seven Lane hundred chickens and pickles half an hour;
(3)Add water 600ml in pot, fragrant spicebush bark or branchlet and leaf, anise, cassia bark are together boiled in the addition nine periods of 40g tetra-, and water adds material after opening Wine, ginger and spring onion are inserted in seven Lane hundred chicken bellies, whole chicken is put into Steam by water bath in pot takes out cool, taking-up of drying in the air after 40 minutes Ginger and spring onion in seven Lane hundred chicken bellies, soy sauce is applied on seven Lane hundred chicken epidermises, then brush last layer honey;
(4)Set up another after one pot of addition corn oil heats and add fragrant spicebush bark or branchlet and leaf in the nine periods of 40g tetra-, treat that frying goes out the perfume (or spice) of four number kamuning Taste, seven Lane hundred chickens are put into, its frying are taken out into golden yellow, be cut into small pieces sabot.

Claims (4)

1. configure raw material according to following parts by weight:The seven whole 1.25-1.75kg of Lane hundred chicken, fragrant spicebush bark or branchlet and leaf 50- in four nine periods 100g, Chinese prickly ash 5-8g, salt 3-5g, ginger 5-8g, cooking wine 5-8g, anistree 2-3g, cassia bark 2-3g, spring onion 5-8g, honeybee Sweet 6-12g, soy sauce 5-8g, corn oil 1-1. 5kg.
2. together frying is pulverized with salt by Chinese prickly ash, the powder is applied on seven Lane hundred chickens and pickles half an hour.
3. adding water 500-800ml in pot, fragrant spicebush bark or branchlet and leaf, anise, cassia bark are together boiled in the addition nine periods of moiety four, and water adds after opening Enter cooking wine, ginger and spring onion inserted in seven Lane hundred chicken bellies, taken out after whole chicken is put into pot into Steam by water bath 40 minutes dry in the air it is cool, The ginger and spring onion in seven Lane hundred chicken bellies are taken out, soy sauce is applied on seven Lane hundred chicken epidermises, then brush last layer honey.
Fragrant spicebush bark or branchlet and leaf in the nine periods of moiety four is added 4. setting up another one pot and adding after corn oil heats, treats that frying goes out the perfume (or spice) of four number kamuning Taste, seven Lane hundred chickens are put into, its frying is taken out into golden yellow, be cut into small pieces sabot, or after sterilized vacuum packaging i.e. Finished product is can be made into, it is instant to open bag stripping and slicing, being heated by microwave oven, is eaten more preferably after heating.
CN201710821731.6A 2017-09-13 2017-09-13 A kind of preparation method of Lane hundred chicken of kamuning seven Pending CN107691973A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710821731.6A CN107691973A (en) 2017-09-13 2017-09-13 A kind of preparation method of Lane hundred chicken of kamuning seven

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710821731.6A CN107691973A (en) 2017-09-13 2017-09-13 A kind of preparation method of Lane hundred chicken of kamuning seven

Publications (1)

Publication Number Publication Date
CN107691973A true CN107691973A (en) 2018-02-16

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108902768A (en) * 2018-06-22 2018-11-30 上海紫燕食品有限公司 Hundred taste chickens of one kind and its production technology

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1120404A (en) * 1994-10-11 1996-04-17 张庆岚 Method for prodn. of crisp fried duck
CN104082774A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Milky pot-stewed chicken claws and preparation method thereof
CN106261028A (en) * 2015-05-29 2017-01-04 桂林市粮铭餐饮管理有限公司 A kind of Poria lotus leaf chicken and preparation method thereof
CN106360401A (en) * 2016-08-29 2017-02-01 方玉环 Processing method of crisp fried chicken
CN106880018A (en) * 2016-12-23 2017-06-23 黄维 A kind of rice-flour noodle brine and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1120404A (en) * 1994-10-11 1996-04-17 张庆岚 Method for prodn. of crisp fried duck
CN104082774A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Milky pot-stewed chicken claws and preparation method thereof
CN106261028A (en) * 2015-05-29 2017-01-04 桂林市粮铭餐饮管理有限公司 A kind of Poria lotus leaf chicken and preparation method thereof
CN106360401A (en) * 2016-08-29 2017-02-01 方玉环 Processing method of crisp fried chicken
CN106880018A (en) * 2016-12-23 2017-06-23 黄维 A kind of rice-flour noodle brine and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108902768A (en) * 2018-06-22 2018-11-30 上海紫燕食品有限公司 Hundred taste chickens of one kind and its production technology

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Application publication date: 20180216