CN108065247A - A kind of production method of fried drumstick - Google Patents
A kind of production method of fried drumstick Download PDFInfo
- Publication number
- CN108065247A CN108065247A CN201611015840.0A CN201611015840A CN108065247A CN 108065247 A CN108065247 A CN 108065247A CN 201611015840 A CN201611015840 A CN 201611015840A CN 108065247 A CN108065247 A CN 108065247A
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- chicken leg
- fried
- production method
- pickling
- flour
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Abstract
A kind of production method of fried drumstick.It is related to diet domain, and in particular to a kind of production method of fried drumstick.The production method for providing a method simple, delicious flavour fried drumstick.Include the following steps：1）, pickling：Cassia bark, spices, illiciumverum, Chinese prickly ash are put into pot add water to cook 0.5 ~ 1 it is small when, after being cooled to room temperature, be put into cooking wine, several holes pricked on chicken leg with toothpick, then by chicken leg submerge in soup pickling 5 ~ 6 it is small when, take out, drain；2）, hanging：By phoenix ball mark and water according to 1:5 ratio stirs evenly, and the chicken leg being pickled is inserted and was not had completely wherein；3）, wrap up in face：By step 2）The chicken leg handled well is put into flour, and chicken leg is made to be stained with flour completely；4）, it is fried：Oil is poured into oil cauldron and heated, until hand, which is placed at ullage 5cm, can feel temperature, is put into step 3）The chicken leg handled well after chicken leg floats, continues deep fry for five minutes.The present invention is simple and practicable, suitable for home use and batch production.
Description
Technical field
The present invention relates to diet domains, and in particular to a kind of production method of fried drumstick.
Background technology
The method of fried drumstick is generally " face-frying is wrapped up in pickling-hanging-", and the general taste of traditional method only rests on
Surface, it is not tasty, affect mouthfeel and flavour.
The content of the invention
The present invention is in view of the above problems, provide a method the production method of simple, delicious flavour fried drumstick.
The technical scheme is that：Include the following steps：
1）, pickling：Cassia bark, spices, illiciumverum, Chinese prickly ash are put into pot add water to cook 0.5 ~ 1 it is small when, after being cooled to room temperature, be put into
Cooking wine pricks several holes with toothpick on chicken leg, then by chicken leg submerge in soup pickling 5 ~ 6 it is small when, take out, drain；
2）, hanging：By phoenix ball mark and water according to 1:5 ratio stirs evenly, and the chicken leg being pickled is inserted and was not had completely wherein；
3）, wrap up in face：By step 2）The chicken leg handled well is put into flour, and chicken leg is made to be stained with flour completely；
4）, it is fried：Oil is poured into oil cauldron and heated, until hand, which is placed at ullage 5cm, can feel temperature, is put into step 3）Processing
Good chicken leg after chicken leg floats, continues deep fry for five minutes.
The hole is distributed as 1 ~ 2/cm2。
Cassia bark, spices, illiciumverum, Chinese prickly ash, the additive amount of cooking wine be respectively every kilogram of 15 ~ 20g of chicken leg, 18 ~ 25g, 15 ~ 20g,
20~30g、10~15g。
The beneficial effects of the invention are as follows：Several holes are pricked with toothpick on chicken leg, juice is allowed to be easier to immerse in meat, makes chicken
Leg is more tasty, increases mouthfeel and flavour, and method is simple and practicable, suitable for home use and batch production.
Specific embodiment
The present invention is illustrated with reference to embodiment.
Embodiment 1
Include the following steps：
1）, pickling：Cassia bark 15g, spices 18g, illiciumverum 15g, Chinese prickly ash 20g are put into pot add water to cook 0.5 it is small when, be cooled to often
Wen Hou is put into cooking wine 10g, pricks several holes on 1kg chicken legs with toothpick, makes at least one hole every square centimeter, then do not have chicken leg
Enter in soup pickling 5 it is small when, take out, drain；
2）, hanging：By phoenix ball mark and water according to 1:5 ratio stirs evenly, and the chicken leg being pickled is inserted and was not had completely wherein；
3）, wrap up in face：By step 2）The chicken leg handled well is put into flour, and chicken leg is made to be stained with flour completely；
4）, it is fried：Oil is poured into oil cauldron and heated, until hand, which is placed at ullage 5cm, can feel temperature, is put into step 3）Processing
Good chicken leg after chicken leg floats, continues deep fry for five minutes.
Embodiment 2
Include the following steps：
1）, pickling：Cassia bark 20g, spices 25g, illiciumverum 20g, Chinese prickly ash 30g are put into pot add water to cook 1 it is small when, be cooled to room temperature
Afterwards, cooking wine 15g is put into, hole is pricked on 1kg chicken legs with toothpick, 2 every square centimeter, then chicken leg is submerged, 6 is pickled in soup
Hour, it takes out, drains；
2）, hanging：By phoenix ball mark and water according to 1:5 ratio stirs evenly, and the chicken leg being pickled is inserted and was not had completely wherein；
3）, wrap up in face：By step 2）The chicken leg handled well is put into flour, and chicken leg is made to be stained with flour completely；
4）, it is fried：Oil is poured into oil cauldron and heated, until hand, which is placed at ullage 5cm, can feel temperature, is put into step 3）Processing
Good chicken leg after chicken leg floats, continues deep fry for five minutes.
Embodiment 3
Include the following steps：
1）, pickling：Cassia bark 18g, spices 20g, illiciumverum 17g, Chinese prickly ash 25g are put into pot add water to cook 0.7 it is small when, be cooled to often
Wen Hou is put into cooking wine 13g, and hole is pricked on 1kg chicken legs with toothpick, 2 every square centimeter, then chicken leg is submerged in soup and is pickled
5.5 it is small when, take out, drain；
2）, hanging：By phoenix ball mark and water according to 1:5 ratio stirs evenly, and the chicken leg being pickled is inserted and was not had completely wherein；
3）, wrap up in face：By step 2）The chicken leg handled well is put into flour, and chicken leg is made to be stained with flour completely；
4）, it is fried：Oil is poured into oil cauldron and heated, until hand, which is placed at ullage 5cm, can feel temperature, is put into step 3）Processing
Good chicken leg after chicken leg floats, continues deep fry for five minutes.
Claims (3)
1. a kind of production method of fried drumstick, which is characterized in that include the following steps：
1）, pickling：Cassia bark, spices, illiciumverum, Chinese prickly ash are put into pot add water to cook 0.5 ~ 1 it is small when, after being cooled to room temperature, be put into
Cooking wine pricks several holes with toothpick on chicken leg, then by chicken leg submerge in soup pickling 5 ~ 6 it is small when, take out, drain；
2）, hanging：By phoenix ball mark and water according to 1:5 ratio stirs evenly, and the chicken leg being pickled is inserted and was not had completely wherein；
3）, wrap up in face：By step 2）The chicken leg handled well is put into flour, and chicken leg is made to be stained with flour completely；
4）, it is fried：Oil is poured into oil cauldron and heated, until hand, which is placed at ullage 5cm, can feel temperature, is put into step 3）Processing
Good chicken leg after chicken leg floats, continues deep fry for five minutes.
2. a kind of production method of fried drumstick according to claim 1, which is characterized in that the hole be distributed as 1 ~ 2/
cm2。
3. a kind of production method of fried drumstick according to claim 1, which is characterized in that cassia bark, spices, illiciumverum, Chinese prickly ash,
The additive amount of cooking wine is respectively every kilogram of 15 ~ 20g of chicken leg, 18 ~ 25g, 15 ~ 20g, 20 ~ 30g, 10 ~ 15g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611015840.0A CN108065247A (en) | 2016-11-18 | 2016-11-18 | A kind of production method of fried drumstick |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611015840.0A CN108065247A (en) | 2016-11-18 | 2016-11-18 | A kind of production method of fried drumstick |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108065247A true CN108065247A (en) | 2018-05-25 |
Family
ID=62160324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611015840.0A Withdrawn CN108065247A (en) | 2016-11-18 | 2016-11-18 | A kind of production method of fried drumstick |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108065247A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110710644A (en) * | 2018-07-12 | 2020-01-21 | 四川省唐鸭儿食品有限公司 | Making method of hand-torn bamboo-flavored duck |
| CN110833186A (en) * | 2018-08-16 | 2020-02-25 | 年黎伟 | Method for frying food in earthen jar and earthen jar fried food |
-
2016
- 2016-11-18 CN CN201611015840.0A patent/CN108065247A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110710644A (en) * | 2018-07-12 | 2020-01-21 | 四川省唐鸭儿食品有限公司 | Making method of hand-torn bamboo-flavored duck |
| CN110833186A (en) * | 2018-08-16 | 2020-02-25 | 年黎伟 | Method for frying food in earthen jar and earthen jar fried food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180525 |
|
| WW01 | Invention patent application withdrawn after publication |