CN108634218A - A kind of production method of beggars chicken - Google Patents
A kind of production method of beggars chicken Download PDFInfo
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- CN108634218A CN108634218A CN201810324558.3A CN201810324558A CN108634218A CN 108634218 A CN108634218 A CN 108634218A CN 201810324558 A CN201810324558 A CN 201810324558A CN 108634218 A CN108634218 A CN 108634218A
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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
- A23L13/70—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
- 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
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of beggars chicken, include the following steps：S1：Sorting；S2：It slaughters；S3：Do moulding；S4：Marinated deodorization；S5：Cleaning is cooked；S6：Stew in soy sauce；S7：Cooling package；S8：Knead dough is wrapped up；The production method that the S9 baking present invention strictly controls the beggars chicken, by the processing parameter for strictly controlling the production method of beggars chicken, by in curing process, clear water temperature when stringent control is pickled, temperature is avoided to influence marinated, effectively prevent green foot chicken in curing process mesometamorphism, stew in soy sauce is carried out by way of first boiling green foot chicken using halogen, adequately halogen material halogen can be entered in green foot chicken, ensure tasty, package baking is carried out after the completion of stew in soy sauce, it can ensure that the beggars chicken made is well-done, baking cycle is short, production method is easy to operate, auxiliary material is not in chicken internal residual simultaneously, it is convenient directly edible, it is suitble to be widely popularized.
Description
Technical field
The present invention relates to beggars chicken manufacture technology field, specially a kind of production method of beggars chicken.
Background technology
Beggars chicken, also known as Changshu beggar's chicken, Stewed chicken are the traditional famous dishes in Changshu, Jiangsu Province area.It is the chicken mud processed
Soil and lotus leaf bag.Making material has new fresh and tender lotus leaf, yellow mud, chicken living etc..The preparation method of beggar's chicken and one of Zhou Dynasty " eight delicacies "
" big gun globefish " is similar, and " big gun globefish " is exactly that sucking pig is wrapped up with clay, is roasted, the dish being then further process.Its
Color and luster is purplish red bright, and the fragrance assailed one's nostrils, plate shortcake meat tenderness, and the crisp rotten fertilizer of entrance is tender, unique flavor.According to legend, a long time ago, there are one crying
Son, the village wandered to Changshu County of begging for food on the way.One, he accidentally got a chicken, is intended to slaughter and cook, can be both without cooking a meal
Tool, and do not have condiment.He comes anxiety at the foot of the hill, removes internal organ after chicken is killed, and band hair coats yellow mud, faggot, the chicken coated is set
It simmers and bakes in fire, wait for that the dry chicken of mud is ripe, peel off mud shell, chicken feather is also sloughed with mud shell, the chicken exposed.Year former, Changshu about more than 100
" mountain scene garden " restaurant on the county town northwest famous scenic spots Yu Shan according to this legend, discards the dross and selects the essential, and Seiko, which is followed, formulates this chicken.
Existing beggars chicken production method is that auxiliary material is inserted to the mode for pickling inside chicken tripe, wrapping up and then being toasted
It is made, the beggars chicken that this mode is easy to cause making is under-done, or not yet done in coke outside, and makes baking cycle
It is long, it is difficult to control, auxiliary material remains in inside chicken, it has not been convenient to it is directly edible, be not suitable for promoting the use of.
Invention content
The purpose of the present invention is to provide a kind of production methods of beggars chicken, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the present invention provides the following technical solutions：A kind of production method of beggars chicken, including following step
Suddenly：
S1：Sorting, commercially fresh and alive green foot chicken is as raw material, green foot chicken weight selection 1.25-1.5kg；
S2：It slaughters, the fresh and alive green foot chicken of purchase is slaughtered, and the hair on green foot chicken is extracted and cleaned up, it is spare；
S3：Moulding is done, is knocked off the bone of chicken leg with knife spine, and the claw hook on chicken feet is cut；
S4：Marinated deodorization, the green foot chicken after the completion of being handled in S3 is put into marinated basin, and clear water lid is added and crosses chicken face, and adds
Enter 15-18g salt, 5-10ml cooking wine pickles 8-9h；
S5：Cleaning is cooked, and the green foot chicken completed will be pickled in S4 and takes out and cleans up, is put into pot, and be added clearly in pot
Water, clear water lid crosses chicken face 5-10cm, and halogen material is added；
S6：Stew in soy sauce heats to pot after adding halogen material in S5, turns small fire halogen after boiling and boil 0.5-1h, stew in soy sauce ninety percent is ripe, spare；
S7：Cooling package, the complete green foot chicken of halogen in S6 is taken the dish out of the pot cold, the green foot chicken for being used in combination lotus leaf package halogen complete, then uses tinfoil
One layer of package, it is spare；
S8：Knead dough is wrapped up, and by the face handled well and at dough, the dough become reconciled all is wrapped to the green foot for wrapping up and finishing in S7
On chicken；
S9, baking, oven for baking is put by the chicken for wrapping up completion in S8, and it is golden yellow to be baked to face epidermis, then stewing 20-30min, is gone out
Pot.
Preferably, in the step S2 when green foot chicken epilation, using 80-90 DEG C of hot water, constantly by green foot chicken in hot water
In overturn, scald 1-2min, and quickly pick up and pull out hair.
Preferably, in the step S4 in curing process, basin is put into refrigerator cold-storage, clear water temperature is controlled at 5-6 DEG C.
Preferably, the halogen material formula in the step S5 is material packet, white sugar and soy sauce, wherein material packet 12.5-15g, white sugar
4-5g, soy sauce 24-26ml.
Preferably, it is illiciumverum in the material packet, cassia bark, fennel seeds, galingal, Chinese prickly ash, tsaoko, flesh fruit, fructus amomi, buckles in vain, fourth
Perfume, spiceleaf, dried orange peel, the root of Dahurain angelica, Radix Glycyrrhizae, wild peach and kaempferia galamga mixture, and mixed proportion be 63:15:20:30:140:60:60:
60:60:52:12:6:20:12:20:50。
Preferably, lotus leaf selects summer lotus leaf in the step S7, and 30min or more is impregnated in clear water.
Preferably, the face handled in the step S8 be high muscle face, white granulated sugar, salt and water mixture, wherein high muscle face
5000-5500g, white granulated sugar 100-120g, salt 100-120g, water 2750-2800g.
Preferably, in the step S9 before chicken is put into oven, oven 150 DEG C of preheatings of fire up and down are put into lower layer in oven
Roasting 20-25min is moved on to after the roasting sizing of dough on grill, is placed on 120-130 DEG C of roasting 80-90min of the middle lower layer of oven.
Compared with prior art, the beneficial effects of the invention are as follows：The production method that the present invention strictly controls the beggars chicken is led to
The processing parameter for crossing the production method of stringent control beggars chicken, by curing process, strictly controlling clear when pickling
Coolant-temperature gage avoids temperature from influencing marinated, effectively prevents green foot chicken in curing process mesometamorphism, by the way that green foot chicken is first used halogen
The mode boiled carries out stew in soy sauce, can adequately enter halogen material halogen in green foot chicken, and guarantee is tasty, and package baking is carried out after the completion of stew in soy sauce
It is roasting, it is ensured that the beggars chicken of making is well-done, and baking cycle is short, and production method is easy to operate, while auxiliary material is residual not inside chicken
It stays, it is convenient directly edible, it is suitble to be widely popularized.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Embodiment 1
A kind of production method of beggars chicken, includes the following steps：
S1：Sorting, commercially fresh and alive green foot chicken is as raw material, green foot chicken weight selection 1.25kg；
S2：It slaughters, the fresh and alive green foot chicken of purchase is slaughtered, and the hair on green foot chicken is extracted and cleaned up, it is spare；
S3：Moulding is done, is knocked off the bone of chicken leg with knife spine, and the claw hook on chicken feet is cut；
S4：Marinated deodorization, the green foot chicken after the completion of being handled in S3 is put into marinated basin, and clear water lid is added and crosses chicken face, and adds
Enter 15g salt, 5ml cooking wine pickles 8h；
S5：Cleaning is cooked, and the green foot chicken completed will be pickled in S4 and takes out and cleans up, is put into pot, and be added clearly in pot
Water, clear water lid crosses chicken face 5cm, and halogen material is added；
S6：Stew in soy sauce heats to pot after adding halogen material in S5, turns small fire halogen after boiling and boil 0.5h, stew in soy sauce ninety percent is ripe, spare；
S7：Cooling package, the complete green foot chicken of halogen in S6 is taken the dish out of the pot cold, the green foot chicken for being used in combination lotus leaf package halogen complete, then uses tinfoil
One layer of package, it is spare；
S8：Knead dough is wrapped up, and by the face handled well and at dough, the dough become reconciled all is wrapped to the green foot for wrapping up and finishing in S7
On chicken；
S9, baking, oven for baking is put by the chicken for wrapping up completion in S8, and it is golden yellow to be baked to face epidermis, then stewing 20min, is taken the dish out of the pot.
In the step S2 when green foot chicken epilation, using 80 DEG C of hot water, constantly green foot chicken is overturn in the hot water,
1min is scalded, and quickly picks up and pulls out hair, in the step S4 in curing process, basin is put into refrigerator cold-storage, clear water temperature control
It makes at 5 DEG C, the halogen material formula in the step S5 is material packet, white sugar and soy sauce, wherein material wraps 12.5g, white sugar 4g, soy sauce
24ml is illiciumverum in the material packet, cassia bark, fennel seeds, galingal, Chinese prickly ash, tsaoko, flesh fruit, fructus amomi, buckle in vain, cloves, spiceleaf, old
Skin, the root of Dahurain angelica, Radix Glycyrrhizae, wild peach and kaempferia galamga mixture, and mixed proportion be 63:15:20:30:140:60:60:60:60:52:
12:6:20:12:20:Lotus leaf selects summer lotus leaf in 50, the step S7, and 30min or more, the step are impregnated in clear water
The face handled in rapid S8 be high muscle face, white granulated sugar, salt and water mixture, wherein high muscle face 5000g, white granulated sugar 100g, salt
In 100g, water 2750g, the step S9 before chicken is put into oven, it is roasting to be put into lower layer in oven for oven 150 DEG C of preheatings of fire up and down
20min is moved on to after the roasting sizing of dough on grill, is placed on 120 DEG C of roasting 80min of the middle lower layer of oven.
Embodiment 2
A kind of production method of beggars chicken, includes the following steps：
S1：Sorting, commercially fresh and alive green foot chicken is as raw material, green foot chicken weight selection 1.75kg；
S2：It slaughters, the fresh and alive green foot chicken of purchase is slaughtered, and the hair on green foot chicken is extracted and cleaned up, it is spare；
S3：Moulding is done, is knocked off the bone of chicken leg with knife spine, and the claw hook on chicken feet is cut；
S4：Marinated deodorization, the green foot chicken after the completion of being handled in S3 is put into marinated basin, and clear water lid is added and crosses chicken face, and adds
Enter 16.5g salt, 7.5ml cooking wine pickles 8.5h；
S5：Cleaning is cooked, and the green foot chicken completed will be pickled in S4 and takes out and cleans up, is put into pot, and be added clearly in pot
Water, clear water lid crosses chicken face 7.5cm, and halogen material is added；
S6：Stew in soy sauce heats to pot after adding halogen material in S5, turns small fire halogen after boiling and boil 0.75h, stew in soy sauce ninety percent is ripe, spare；
S7：Cooling package, the complete green foot chicken of halogen in S6 is taken the dish out of the pot cold, the green foot chicken for being used in combination lotus leaf package halogen complete, then uses tinfoil
One layer of package, it is spare；
S8：Knead dough is wrapped up, and by the face handled well and at dough, the dough become reconciled all is wrapped to the green foot for wrapping up and finishing in S7
On chicken；
S9, baking, oven for baking is put by the chicken for wrapping up completion in S8, and it is golden yellow to be baked to face epidermis, then stewing 25min, is taken the dish out of the pot.
In the step S2 when green foot chicken epilation, using 85 DEG C of hot water, constantly green foot chicken is overturn in the hot water,
1.5min is scalded, and quickly picks up and pulls out hair, in the step S4 in curing process, basin is put into refrigerator cold-storage, clear water temperature
At 5.5 DEG C, the halogen material formula in the step S5 is material packet, white sugar and soy sauce for control, wherein expect packet 13.75g, white sugar 4.5g,
Soy sauce 25ml is illiciumverum in the material packet, cassia bark, fennel seeds, galingal, Chinese prickly ash, tsaoko, flesh fruit, fructus amomi, buckle in vain, cloves, perfume (or spice)
Leaf, dried orange peel, the root of Dahurain angelica, Radix Glycyrrhizae, wild peach and kaempferia galamga mixture, and mixed proportion be 63:15:20:30:140:60:60:60:60:
52:12:6:20:12:20:Lotus leaf selects summer lotus leaf in 50, the step S7, and 30min or more is impregnated in clear water, described
The face handled in step S8 be high muscle face, white granulated sugar, salt and water mixture, wherein high muscle face 5250g, white granulated sugar 110g, salt
In 110g, water 2775g, the step S9 before chicken is put into oven, it is roasting to be put into lower layer in oven for oven 150 DEG C of preheatings of fire up and down
22.5min is moved on to after the roasting sizing of dough on grill, is placed on 125 DEG C of roasting 85min of the middle lower layer of oven.
Embodiment 3
A kind of production method of beggars chicken, includes the following steps：
S1：Sorting, commercially fresh and alive green foot chicken is as raw material, green foot chicken weight selection 1.5kg；
S2：It slaughters, the fresh and alive green foot chicken of purchase is slaughtered, and the hair on green foot chicken is extracted and cleaned up, it is spare；
S3：Moulding is done, is knocked off the bone of chicken leg with knife spine, and the claw hook on chicken feet is cut；
S4：Marinated deodorization, the green foot chicken after the completion of being handled in S3 is put into marinated basin, and clear water lid is added and crosses chicken face, and adds
Enter 18g salt, 10ml cooking wine pickles 9h；
S5：Cleaning is cooked, and the green foot chicken completed will be pickled in S4 and takes out and cleans up, is put into pot, and be added clearly in pot
Water, clear water lid crosses chicken face 10cm, and halogen material is added；
S6：Stew in soy sauce heats to pot after adding halogen material in S5, turns small fire halogen after boiling and boil 1h, stew in soy sauce ninety percent is ripe, spare；
S7：Cooling package, the complete green foot chicken of halogen in S6 is taken the dish out of the pot cold, the green foot chicken for being used in combination lotus leaf package halogen complete, then uses tinfoil
One layer of package, it is spare；
S8：Knead dough is wrapped up, and by the face handled well and at dough, the dough become reconciled all is wrapped to the green foot for wrapping up and finishing in S7
On chicken；
S9, baking, oven for baking is put by the chicken for wrapping up completion in S8, and it is golden yellow to be baked to face epidermis, then stewing 30min, is taken the dish out of the pot.
In the step S2 when green foot chicken epilation, using 90 DEG C of hot water, constantly green foot chicken is overturn in the hot water,
2min is scalded, and quickly picks up and pulls out hair, in the step S4 in curing process, basin is put into refrigerator cold-storage, clear water temperature control
For system at 6 DEG C, the halogen material formula in the step S5 is material packet, white sugar and soy sauce, wherein expect packet 15g, white sugar 5g, soy sauce 26ml,
Be illiciumverum in the material packet, cassia bark, fennel seeds, galingal, Chinese prickly ash, tsaoko, flesh fruit, fructus amomi, buckle in vain, cloves, spiceleaf, dried orange peel, in vain
The root of Dahurian angelica, Radix Glycyrrhizae, wild peach and kaempferia galamga mixture, and mixed proportion be 63:15:20:30:140:60:60:60:60:52:12:6:
20:12:20:Lotus leaf selects summer lotus leaf in 50, the step S7, and in clear water in immersion 30min or more, the step S8
The face of processing be high muscle face, white granulated sugar, salt and water mixture, wherein high muscle face 5500g, white granulated sugar 120g, salt 120g, water
In 2800g, the step S9 before chicken is put into oven, oven 150 DEG C of preheatings of fire up and down are put into lower layer in oven and bake 25min, will
It after the roasting sizing of dough, moves on on grill, is placed on 130 DEG C of roasting 90min of the middle lower layer of oven.
In summary：The production method that the present invention strictly controls the beggars chicken, by the making side for strictly controlling beggars chicken
The processing parameter of method, by the way that in curing process, clear water temperature when stringent control is pickled avoids temperature from influencing marinated,
It effectively prevents green foot chicken in curing process mesometamorphism, stew in soy sauce, Ke Yichong is carried out by way of first boiling green foot chicken using halogen
That divides enters halogen material halogen in green foot chicken, and guarantee is tasty, carries out package baking after the completion of stew in soy sauce, it is ensured that the beggars chicken of making is ripe
Thoroughly, baking cycle is short, and production method is easy to operate, while auxiliary material is not in chicken internal residual, convenient directly edible, is suitble to push away extensively
Extensively.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of production method of beggars chicken, it is characterised in that：Include the following steps：
S1：Sorting, commercially fresh and alive green foot chicken is as raw material, green foot chicken weight selection 1.25-1.5kg；
S2：It slaughters, the fresh and alive green foot chicken of purchase is slaughtered, and the hair on green foot chicken is extracted and cleaned up, it is spare；
S3：Moulding is done, is knocked off the bone of chicken leg with knife spine, and the claw hook on chicken feet is cut；
S4：Marinated deodorization, the green foot chicken after the completion of being handled in S3 is put into marinated basin, and clear water lid is added and crosses chicken face, and adds
Enter 15-18g salt, 5-10ml cooking wine pickles 8-9h；
S5：Cleaning is cooked, and the green foot chicken completed will be pickled in S4 and takes out and cleans up, is put into pot, and be added clearly in pot
Water, clear water lid crosses chicken face 5-10cm, and halogen material is added；
S6：Stew in soy sauce heats to pot after adding halogen material in S5, turns small fire halogen after boiling and boil 0.5-1h, stew in soy sauce ninety percent is ripe, spare；
S7：Cooling package, the complete green foot chicken of halogen in S6 is taken the dish out of the pot cold, the green foot chicken for being used in combination lotus leaf package halogen complete, then uses tinfoil
One layer of package, it is spare；
S8：Knead dough is wrapped up, and by the face handled well and at dough, the dough become reconciled all is wrapped to the green foot for wrapping up and finishing in S7
On chicken；
S9, baking, oven for baking is put by the chicken for wrapping up completion in S8, and it is golden yellow to be baked to face epidermis, then stewing 20-30min, is gone out
Pot.
2. a kind of production method of beggars chicken according to claim 1, it is characterised in that：Green foot chicken is pulled out in the step S2
Mao Shi is constantly overturn green foot chicken using 80-90 DEG C of hot water in the hot water, scalds 1-2min, and quickly pick up and pull out hair
It removes.
3. a kind of production method of beggars chicken according to claim 1, it is characterised in that：Curing process in the step S4
In, basin is put into refrigerator cold-storage, clear water temperature is controlled at 5-6 DEG C.
4. a kind of production method of beggars chicken according to claim 1, it is characterised in that：Halogen material in the step S5 is matched
Side is material packet, white sugar and soy sauce, wherein material packet 12.5-15g, white sugar 4-5g, soy sauce 24-26ml.
5. a kind of production method of beggars chicken according to claim 4, it is characterised in that：It is octagonal, osmanthus in the material packet
Skin, fennel seeds, galingal, Chinese prickly ash, tsaoko, flesh fruit, fructus amomi, white button, cloves, spiceleaf, dried orange peel, the root of Dahurain angelica, Radix Glycyrrhizae, wild peach and kaempferia galamga
Mixture, and mixed proportion is 63:15:20:30:140:60:60:60:60:52:12:6:20:12:20:50.
6. a kind of production method of beggars chicken according to claim 1, it is characterised in that：Lotus leaf is selected in the step S7
Summer lotus leaf, and 30min or more is impregnated in clear water.
7. a kind of production method of beggars chicken according to claim 1, it is characterised in that：The face handled in the step S8
For high muscle face, the mixture of white granulated sugar, salt and water, wherein high muscle face 5000-5500g, white granulated sugar 100-120g, salt 100-
120g, water 2750-2800g.
8. a kind of production method of beggars chicken according to claim 1, it is characterised in that：It is put into chicken in the step S9
Before oven, oven 150 DEG C of preheatings of fire up and down are put into lower layer in oven and bake 20-25min, after the roasting sizing of dough, move on to grill
On, it is placed on 120-130 DEG C of roasting 80-90min of the middle lower layer of oven.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567617A (en) * | 2018-12-25 | 2019-04-05 | 邹权明 | A kind of production method that tradition beggar chicken makes case and beggar chicken |
| CN111938093A (en) * | 2020-08-18 | 2020-11-17 | 湖州南浔温氏佳味食品有限公司 | Processing method of environment-friendly fresh and tender beggar's chicken |
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| CN102388949A (en) * | 2011-11-21 | 2012-03-28 | 江苏省农业科学院 | Production method capable of prolonging quality guarantee period of beggar chicken |
| CN102715531A (en) * | 2011-03-30 | 2012-10-10 | 嘉兴市秀洲区油车港熊家九佰锅酱鸭加工场 | Production process of beggar's chicken |
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| CN109567617A (en) * | 2018-12-25 | 2019-04-05 | 邹权明 | A kind of production method that tradition beggar chicken makes case and beggar chicken |
| CN111938093A (en) * | 2020-08-18 | 2020-11-17 | 湖州南浔温氏佳味食品有限公司 | Processing method of environment-friendly fresh and tender beggar's chicken |
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