CN108576667A - A kind of production method of Spiced chicken with chili sauce - Google Patents
A kind of production method of Spiced chicken with chili sauce Download PDFInfo
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- CN108576667A CN108576667A CN201810252241.3A CN201810252241A CN108576667A CN 108576667 A CN108576667 A CN 108576667A CN 201810252241 A CN201810252241 A CN 201810252241A CN 108576667 A CN108576667 A CN 108576667A
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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
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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
-
- 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
- A23L13/70—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
-
- 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
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of production methods of Spiced chicken with chili sauce comprising following steps：Chicken blanching, tanning soup stock refine green pepper sesame oil, mix chicken, stir-fry green onion, soup stock, green pepper sesame oil, obtain Spiced chicken with chili sauce.Beneficial effects of the present invention are：The present invention removes the internal heat of chicken by the specially treated to chicken, and cock skin crisp texture is added without any chemistry.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of production method of Spiced chicken with chili sauce.
Background technology
The fine and tender taste of chicken, flavour is delicious, and being rich in nutrition, plays the role of nourishing and takes care of health.In the making side of cold and dressed with sauce chicken
In method, for the flavouring that renders palatable, a large amount of chemical seasoning is often added, can not only embody the fragrance of chicken itself, Er Qiehua
Learn the discomfort that seasoning easily causes human body.
Invention content
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of production methods of Spiced chicken with chili sauce, with nothing
The features such as chemical addition, cock skin crisp texture, chicken high resilience.
The object of the present invention is to provide a kind of production methods of Spiced chicken with chili sauce.
According to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention comprising following steps：
Boiled chicken：Blanching in clean chicken input water will be handled；
Pull out chicken：Chicken after blanching is put into mixture of ice and water, is taken out after chicken cooling；
Fry green onion：Green onion is put into stir-frying in oil cauldron, green onion is taken out, puts into mixture of ice and water, obtain and fry green onion everywhere；
It stews soup：The oily soup and soup-stock waterborne of boiled chicken is extracted, capsicum is added and ginger is boiled, obtains soup stock；
Refine green pepper sesame oil：Take 8~12 parts by weight of vegetable oil, 1~3 parts by weight of Chinese prickly ash, 0.3~0.5 parts by weight of capsicum, black pepper
It is boiled in 0.1~0.2 parts by weight, 0.1~0.2 parts by weight of white pepper, 1~3 parts by weight of water input pot, when water content is less than
When 10%, stops heating, obtain green pepper sesame oil；
By chicken, green onion, soup stock, the mixing of green pepper sesame oil are fried, obtains Spiced chicken with chili sauce.
Capsicum and the dense and pure perfume (or spice) of pungent after the collocation of black, white pepper in the present invention can also reflect in the pungent of capsicum
The pungent and fragrance of pepper, taste is rich in level.Secondly, pepper enters stomach, large intestine channel, there is warming the middle warmer and descending qi, improves a poor appetite, and suits one's taste
Bad, indigestion has certain dietary function, does not allow digestible people for some food meat, can help its digestion.
According to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention, in boiled chicken step, every 50 chickens, which correspond to, to be added
The modified Chinese medicine of portion, the modified Chinese medicine includes 100~300g of cassia bark, 100~300g of illiciumverum, 100~300g of the root of Dahurain angelica, white wine
200~300g, 10~25g of dried orange peel and nutmeg 2~3.
Cassia bark energy deodorization solution is greasy, increases appetite has the effect of warm stomach, illiciumverum to have stomach invigorating dispellieg cold and dampness effective to indigestion,
The root of Dahurain angelica：Mitigation can be played to the symptoms such as toothache caused by excessive internal heat；Dried orange peel：For abdominal distension, appetite is not just；Nutmeg：Abdominal distension
Deficiency of food, place food do not disappear.Fishy smell can be not only removed using the above Chinese medicine, increases the taste of food materials, increases appetite, helps digest,
And the internal heat of chicken can be removed, it is not easy to get angry after people is edible.
According to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention, the modified Chinese medicine includes cassia bark 250g, eight
Angle 200g, root of Dahurain angelica 300g, white wine 300g, dried orange peel 15g and nutmeg 1~2.
Cassia bark is the common name of the barks such as Lauraceae, cinnamon cinnamomum japonicum, burmannii, cinnamomum chingii Metcalf or river osmanthus.
Illiciumverum is octagonal fruit, is a kind of plant of Illiciaceae, Illicium.
Dried orange peel is rutaceae orange and its dry mature skin of variety.
Nutmeg, i.e. nutmeg are the myristic dry benevolence of myristicaceae plant.
According to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention, the blanching time is 40~60min.
It according to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention, pulls out in chicken step, after taking out chicken, uses wet cloth
Coat chicken.
According to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention, in step of stewing soup, oily soup, 4~6 weight of soup-stock are taken
Measure part, 1~2 parts by weight of capsicum, 1~2 parts by weight of ginger.
According to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention, the time stewed soup is 10~30min.
According to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention, comprising following parts by weight in the green pepper sesame oil
Raw material：10 parts by weight of vegetable oil, 2 parts by weight of Chinese prickly ash, 0.4 parts by weight of capsicum, 0.1 parts by weight of black pepper, 0.1 weight of white pepper
Part, 2 parts by weight of water.
The vegetable oil used in the present invention includes peanut oil, sunflower oil, corn oil, rapeseed oil, tea oil, soya-bean oil, flax
The grease that oil, olive oil etc. are obtained from the fruit, seed, plumule of plant.
Capsicum is Solanaceae, Capsicum 1 year or limited herbaceos perennial.In the present invention capsicum select Sichuan, Guizhou,
The long red pepper on the ground such as Hunan, Yunnan, Shaanxi, Henan, Hebei, the Inner Mongol, long capsicum, green pepper, bell pepper etc..
Chinese prickly ash be Rutaceae, Zanthoxylum defoliation small arbor dry fruit.
Black pepper is that one kind of Piperaceae is bloomed liana also known as black river.Black pepper in the present invention is mainly selected from extensively
The ground such as west, Guangdong, Yunnan, Hainan, Taiwan.
White pepper is the maturescent fruit of drying of Piperaceae plant pepper.The present invention white pepper be mainly selected from Guangdong,
The ground such as Guangxi and Yunnan.
Ginger is the fresh rhizome of Zingiber herbaceos perennial ginger.
According to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention, before boiled chicken step, the hen to place an order is chosen, it will
Hen unhairing removes internal organ, cleans up.
According to the production method of the Spiced chicken with chili sauce of the specific embodiment of the invention, fry in green onion step, first stir-frying Bulbus Allii Fistulosi, then stir-frying
It is pale yellowish green.
Beneficial effects of the present invention are：
Mixture of ice and water is repeatedly used in the present invention, wherein for chicken after the infusion of long period, meat is more loose
It is soft, it puts among mixture of ice and water, under larger action of thermal difference, cock skin becomes crisp and refreshing, and mouthfeel chewy such as jellyfish is rich
Chewy texture improves mouthfeel, the soft rotten situation of cock skin caused by avoiding the boiled chicken of traditional approach.The mixture of ice and water of the present invention exists
The application during green onion is fried, the fresh green of green onion can be effectively kept, prevents the listless feelings withered, turned yellow caused by oxidation after stir-frying
Condition.
Using the oily soup and soup-stock in boiled chicken water in the soup stock of the present invention, and capsicum and ginger seasoning is only added, fully protects
The fragrance of chicken is stayed, excited, does not add any chemical condiment.
In order to improve the attribute of chicken warm, during infusion chicken of the present invention, various Chinese medicines is added, chicken is carried out
It is modified, the chicken after infusion it is mild-natured and, will not occur the case where dry, raw phlegm amount is larger.
The present invention, using oil water mixture as the solvent of refining, effectively controls the temperature of refining in frying green pepper sesame oil,
Avoid excessive temperature cause condiment hair paste, bitter, the green pepper sesame oil aroma of pure refined out, it is peppery without choking without miscellaneous taste, fiber crops without
It is bitter.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, technical scheme of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The production method of the Spiced chicken with chili sauce of the present invention, includes the following steps：
(1) boiled chicken：Blanching in clean chicken input water will be handled；Modified Chinese medicine is added in water, input ratio is every 50
Chicken, which corresponds to, is added a modified Chinese medicine, including cassia bark 100g, illiciumverum 100g, root of Dahurain angelica 100g, white wine 200g, dried orange peel 10g and meat
Cool 2.
(2) chicken is pulled out：Chicken after blanching is put into mixture of ice and water, is taken out after chicken cooling for use；
(3) green onion is fried：Green onion is put into stir-frying in oil cauldron, green onion is taken out, puts into mixture of ice and water, obtains frying green onion；
(4) it stews soup：The oily soup and soup-stock waterborne of boiled chicken is extracted, capsicum and ginger is added and is boiled, obtains soup stock, 4
Kilogram soup in input 1 kilogram of capsicum, 1 kilogram of ginger；
(5) green pepper sesame oil is refined：Take vegetable oil 80g, Chinese prickly ash 10g, capsicum 3g, black pepper 1g, white pepper 1g, water 10g input pots
In boiled, when water content be less than 10% when, stop heating, obtain green pepper sesame oil；
(6) chicken, stir-fry green onion, soup stock, green pepper sesame oil are mixed, obtains Spiced chicken with chili sauce.
Embodiment 2
The production method of the Spiced chicken with chili sauce of the present invention, includes the following steps：
(1) it selects hen laying eggs, epidermis there is no scar or what blood, by chicken wash clean, removes internal organ, off chicken neck skins are opened
Tracheae and lymph are removed, finally burns corn eyeball hair, ear hair, villus totally；
(2) boiled chicken：Blanching in clean chicken input water will be handled；The blanching time is 40min；
Modified Chinese medicine is added in water, input ratio is that a modified Chinese medicine is added in every 50 chickens correspondence, including cassia bark
200g, illiciumverum 200g, root of Dahurain angelica 200g, white wine 250g, dried orange peel 20g and nutmeg 2；
(3) chicken is pulled out：Chicken after blanching is put into mixture of ice and water, is taken out after chicken cooling, with wet cloth or guarantor
Fresh film coats chicken, for use；
(4) green onion is fried：It is pale yellowish green that green onion is put into stir-frying in oil cauldron, first stir-frying Bulbus Allii Fistulosi, then stir-frying, takes out green onion, it is mixed to put into ice water
It closes in object, obtains frying green onion, for use；
(5) it stews soup：The oily soup and soup-stock waterborne of boiled chicken is extracted, capsicum is added and ginger is boiled, obtains soup stock, adds
Add 1 kilogram of capsicum of input, 1 kilogram of ginger in the soup that ratio is 5 kilograms；
(6) green pepper sesame oil is refined：Vegetable oil 100g, Chinese prickly ash 10g, capsicum 4g, black pepper 1.5g, white pepper 1.5g, water 20g is taken to throw
Enter in pot and boiled, when water content is less than 10%, stops heating, obtain green pepper sesame oil；
(7) chicken is ribboned and is mixed with stir-fry green onion, soup stock, green pepper sesame oil, finally put garlic clove, obtain Spiced chicken with chili sauce.
Embodiment 3
The production method of the Spiced chicken with chili sauce of the present invention, includes the following steps：
(1) it selects hen laying eggs, epidermis there is no scar or what blood, by chicken wash clean, removes internal organ, off chicken neck skins are opened
Tracheae and lymph are removed, finally burns corn eyeball hair, ear hair, villus totally；
(2) boiled chicken：Blanching in clean chicken input water will be handled；The blanching time is 60min,
Modified Chinese medicine is added in water, input ratio is that a modified Chinese medicine is added in every 50 chickens correspondence, including cassia bark
300g, illiciumverum 300g, root of Dahurain angelica 300g, white wine 300g, dried orange peel 25g and nutmeg 3；
(3) chicken is pulled out：Chicken after blanching is put into mixture of ice and water, is taken out after chicken cooling, with preservative film or
Wet cloth coats chicken, for use；
(4) green onion is fried：It is pale yellowish green that green onion is put into stir-frying in oil cauldron, first stir-frying Bulbus Allii Fistulosi, then stir-frying, takes out green onion, it is mixed to put into ice water
It closes in object, obtains frying green onion, for use；
(5) it stews soup：The oily soup and soup-stock waterborne of boiled chicken is extracted, capsicum is added and ginger is boiled, obtains soup stock, often
1 kilogram of capsicum, 1 kilogram of ginger are put into 6 kilograms of soup；
(6) green pepper sesame oil is refined：Take vegetable oil 120g, Chinese prickly ash 30g, capsicum 5g, black pepper 2g, white pepper 2g, water 30g input pots
In boiled, when water content be less than 10% when, stop heating, obtain green pepper sesame oil；
(7) chicken is ribboned and is mixed with stir-fry green onion, soup stock, green pepper sesame oil, finally put garlic clove, obtain Spiced chicken with chili sauce.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of production method of Spiced chicken with chili sauce, which is characterized in that the production method includes the following steps：
Boiled chicken：Blanching in clean chicken input water will be handled；
Pull out chicken：Chicken after blanching is put into mixture of ice and water, is taken out after chicken cooling；
Fry green onion：Green onion is put into stir-frying in oil cauldron, green onion is taken out, puts into mixture of ice and water, obtains frying green onion；
It stews soup：The oily soup and soup-stock waterborne of boiled chicken is extracted, capsicum is added and ginger is boiled, obtains soup stock；
Refine green pepper sesame oil：Take 8~12 parts by weight of vegetable oil, 1~3 parts by weight of Chinese prickly ash, 0.3~0.5 parts by weight of capsicum, black pepper 0.1
It is boiled in~0.2 parts by weight, 0.1~0.2 parts by weight of white pepper, 1~3 parts by weight of water input pot, when water content is less than
When 10%, stops heating, obtain green pepper sesame oil；
By chicken, green onion, soup stock, the mixing of green pepper sesame oil are fried, obtains Spiced chicken with chili sauce.
2. the production method of Spiced chicken with chili sauce according to claim 1, which is characterized in that in boiled chicken step, every 50 chickens correspond to
It is added a modified Chinese medicine, the modified Chinese medicine includes 100~300g of cassia bark, 100~300g of illiciumverum, 100~300g of the root of Dahurain angelica, in vain
200~300g of wine, 10~25g of dried orange peel and nutmeg 2~3.
3. the production method of Spiced chicken with chili sauce according to claim 1, which is characterized in that the modified Chinese medicine includes cassia bark
250g, illiciumverum 200g, root of Dahurain angelica 300g, white wine 300g, dried orange peel 15g and nutmeg 1~2.
4. the production method of Spiced chicken with chili sauce according to claim 1, which is characterized in that the blanching time is 40~60min.
5. the production method of Spiced chicken with chili sauce according to claim 1, which is characterized in that pull out in chicken step, after taking out chicken, use
Wet cloth coats chicken.
6. the production method of Spiced chicken with chili sauce according to claim 1, which is characterized in that in step of stewing soup, take oily soup, soup-stock 4
~6 parts by weight, 1~2 parts by weight of capsicum, 1~2 parts by weight of ginger.
7. the production method of Spiced chicken with chili sauce according to claim 1, which is characterized in that the time stewed soup is 10~30min.
8. the production method of Spiced chicken with chili sauce according to claim 1, which is characterized in that include following weight in the green pepper sesame oil
The raw material of part：10 parts by weight of vegetable oil, 2 parts by weight of Chinese prickly ash, 0.4 parts by weight of capsicum, 0.1 parts by weight of black pepper, 0.1 weight of white pepper
Measure part, 2 parts by weight of water.
9. the production method of Spiced chicken with chili sauce according to claim 1, which is characterized in that before boiled chicken step, choose the mother to place an order
Chicken by hen unhairing, removes internal organ, cleans up.
10. the production method of Spiced chicken with chili sauce according to claim 1, which is characterized in that it fries in green onion step, first stir-frying Bulbus Allii Fistulosi,
Stir-frying is pale yellowish green again.
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| CN201810252241.3A CN108576667A (en) | 2018-03-23 | 2018-03-23 | A kind of production method of Spiced chicken with chili sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110558490A (en) * | 2019-09-11 | 2019-12-13 | 宿州市徽香源食品有限公司 | Processing technology of chicken with chili sauce |
| CN111972627A (en) * | 2019-05-21 | 2020-11-24 | 魏辅坤 | Making process of spicy chicken |
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| KR20120130661A (en) * | 2011-05-23 | 2012-12-03 | 안동배 | Method of producing charcoal-broiled korean ogol chicken |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111972627A (en) * | 2019-05-21 | 2020-11-24 | 魏辅坤 | Making process of spicy chicken |
| CN110558490A (en) * | 2019-09-11 | 2019-12-13 | 宿州市徽香源食品有限公司 | Processing technology of chicken with chili sauce |
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Application publication date: 20180928 |