CN1099849C - Roast milk chicken and its preparing method - Google Patents

Abstract

The present invention relates to roast milk chicken made from raw chicken and 16 kinds of seasonings. Moreover, the present invention adopts the processing procedures: immersing the raw materials by honey immersion liquid, frying the raw materials, braising the raw materials by milk braising liquid, etc. The roast milk chicken made by the formula and the processing method of the present invention has the advantages of delicious taste, slack, slickness, appetite promotion, spleen strengthening, regulation of the functions of the spleen and stomach and rich carbon content. In addition, the present invention can be used for novel chicken food mass production.

Description

Roast milk chicken and preparation method thereof

The present invention relates to the processing method of a kind of food and this food, specifically is a kind of prescription and processing method thereof of roast milk chicken.

Along with the raising of people's living standard, chicken food has become common dish on the general family dining table.Culinary products has stewed chicken, smoked chicken, boiling oil scalded chicken, Braised chicken in brown sauce, stir-fry chicken nugget etc., and cooked product has roast chicken, roast chicken, fried chicken, boiled chicken with parsley, salty chicken etc., and wherein, the boiled chicken with parsley in the Huarong chicken in Shanghai, little Shaoxing and the Kentucky fried chicken of introduction etc. all has much great reputation.Above-mentioned chicken feed product particularly cooked product mostly have the following disadvantages: 1. think when just having begun to taste that fragrance is good to eat, but just feel not have taste after having eaten several times, even feel greasy; 2. nutrition becomes to be mainly protein, fat etc., still lacks some necessary element of human body, as calcium etc.

The object of the present invention is to provide a kind of prescription and processing method thereof of roast milk chicken, delicious by the roast chicken of this prescription and method processing and fabricating, unique flavor, calcic height, balanced in nutrition.

Technical scheme of the present invention is such:

A kind of roast milk chicken, it is a raw material with live chickens and seasoning matter, its composition of raw materials is:

One of live chickens: 1-2 kilogram;

The honey immersion liquid: honey 20-30%, all the other are water;

Milk is stewed and is boiled liquid: milk 25-30%, and an amount of salt, sugar, sesame oil, all the other are water;

Seasoning matter:

Chinese prickly ash 25-35 gram, anise 20-30 gram, fennel seeds 20-30 gram, osmanthus sheet 25-35 gram, galingal 20-30 gram, ginger 20-30 gram, fructus amomi 20-30 gram, cardamom 20-30 gram, cloves 10-20 gram, finish and dial 20-30 gram, three how 20-30 gram, Fu Ling 20-30 gram, rhizoma cyperi 20-30 gram, hawthorn 10-20 gram, Radix Glycyrrhizae 10-20 gram and date 25-35 gram

Live chickens are cleaned put into soaking in Mel liquid and soak that to dry the back fried, stew to boil at milk thereafter to add described seasoning matter in the liquid, chicken is put into to stew again and boil the back.

The processing method of above-mentioned roast milk chicken is:

A. get one of live chickens, weight 1-2 kilogram kills chicken, removes hair and internal organ, cleans;

B. artificial honey immersion liquid will be soaked 10-15 hour in the live chickens immersion immersion liquid of cleaning, and the immersion liquid amount is advisable with submergence chicken body;

C. soaked live chickens are pulled out and dried, deep fat is fried to little Huang;

D. prepare milk and stew and to boil liquid, milk 25-30%, all the other add water, put into an amount of salt, sugar, sesame oil, the blending back is boiled, stew boil liquid amount with submergence chicken body and slightly more than needed being advisable;

E. put into seasoning matter and stew and to boil 15-25 minute, described seasoning matter prescription is as follows:

Chinese prickly ash 25-35 gram, anise 20-30 gram, fennel seeds 20-30 gram, osmanthus sheet 25-35 gram, galingal 20-30 gram, ginger 20-30 gram, fructus amomi 20-30 gram, cardamom 20-30 gram, cloves 10-20 gram, finish and dial 20-30 gram, three how 20-30 gram, Fu Ling 20-30 gram, rhizoma cyperi 20-30 gram, hawthorn 10-20 gram, Radix Glycyrrhizae 10-20 gram and date 25-35 gram;

F. put into fried good chicken, after first big fire was stewed and boiled 5-10 minute, coddle boiled 30-60 minute.

The roast milk chicken of making by prescription of the present invention and processing method is sweet salty good to eat, fragrant fertile and oiliness, soft cunning is stayed, in the Appetizing spleen-tonifying reason, be rich in calcareous, balanced in nutrition.The people of all trial tests speaks approvingly of invariably, and does not have any chemical analysis and additive that is unfavorable for human body, and processing method is easy to grasp, control, can be used as a kind of new chicken feed product and produces in batches.

Embodiment 1

Composition of raw materials is:

One of live chickens: about 1 kilogram;

The honey immersion liquid: honey 25%, all the other are water;

Milk is stewed and is boiled liquid: milk 25%, and an amount of salt, sugar, sesame oil, all the other are water;

Seasoning matter:

Each 20 gram of Chinese prickly ash 25 grams, anise, fennel seeds, osmanthus sheet 25 grams, galingal, ginger, fructus amomi, each 20 gram of cardamom, cloves 10 grams, finish dial, three how each 20 gram, Fu Ling, each 20 gram of rhizoma cyperi, hawthorn, each 10 gram of Radix Glycyrrhizae, date 25 restrain.

Concrete processing method:

A. kill chicken, remove hair and internal organ, clean;

B. artificial honey immersion liquid will be soaked 10 hours in the live chickens immersion immersion liquid of cleaning, and the immersion liquid amount is advisable with submergence chicken body;

C. soaked live chickens are pulled out and dried, deep fat is fried to little Huang;

D. prepare milk and stew and to boil liquid, put into an amount of salt, sugar, sesame oil, the blending back is boiled, and liquid measure is advisable with submergence chicken body;

E. putting into described seasoning matter stewes and to boil 25 minutes;

F. put into fried good chicken, first big fire is stewed and is boiled after 5 minutes coddle and boil and got final product in 35 minutes.

Embodiment 2

Composition of raw materials is:

One of live chickens: 1.5 kilograms;

Honey immersion liquid: honey 28%; All the other are water;

Milk is stewed and is boiled liquid: milk 28%, and all the other are water;

Seasoning matter:

Each 28 gram of Chinese prickly ash 32 grams, anise, fennel seeds, osmanthus sheet 30 grams, galingal, ginger, fructus amomi, each 28 gram of cardamom, cloves 18 grams, finish dial, three how, Fu Ling, each 28 gram of rhizoma cyperi, hawthorn, each 18 gram of Radix Glycyrrhizae, date 32 restrain.

Concrete processing method is:

A. kill chicken, remove hair and internal organ, clean;

B. artificial honey immersion liquid will be soaked 15 hours in the live chickens immersion immersion liquid of cleaning, and the immersion liquid amount is advisable with submergence chicken body;

C. soaked live chickens are pulled out and dried, deep fat is fried to little Huang;

D. prepare milk and stew and to boil liquid, put into an amount of salt, sugar, sesame oil, the blending back is boiled;

E. putting into above-mentioned seasoning matter stewes and to boil 20 minutes;

F. put into fried good chicken, first big fire is stewed and is boiled after 8 minutes coddle and boil and got final product in 50 minutes.

Claims (2)

1. roast milk chicken, it is a raw material with live chickens and seasoning matter, it is characterized in that, its composition of raw materials is:

One of live chickens: 1-2 kilogram;

The honey immersion liquid: honey 20-30%, all the other are water;

Milk is stewed and is boiled liquid: milk 25-30%, and an amount of salt, sugar, sesame oil, all the other are water;

Seasoning matter:

Chinese prickly ash 25-35 gram, anise 20-30 gram, fennel seeds 20-30 gram, osmanthus sheet 25-35 gram, galingal 20-30 gram, ginger 20-30 gram, fructus amomi 20-30 gram, cardamom 20-30 gram, cloves 10-20 gram, finish and dial 20-30 gram, three how 20-30 gram, Fu Ling 20-30 gram, rhizoma cyperi 20-30 gram, hawthorn 10-20 gram, Radix Glycyrrhizae 10-20 gram and date 25-35 gram;

Live chickens are cleaned put into soaking in Mel liquid and soak that to dry the back fried, stew at milk thereafter and boil liquid and add described seasoning matter, chicken is put into to stew again and boil the back.

2. the preparation method of a roast milk chicken is characterized in that, its following steps for manufacturing:

A. get one of live chickens, weight is the 1-2 kilogram, kills chicken, removes hair and internal organ, cleans;

B. artificial honey immersion liquid, honey 20-30%, all the other add water;

To soak 10-15 hour in the live chickens immersion immersion liquid of cleaning, the immersion liquid amount is advisable with submergence chicken body;

C. soaked live chickens are pulled out and dried, deep fat is fried to little Huang;

D. prepare milk and stew and to boil liquid, milk 25-30% puts into an amount of salt, sugar, sesame oil, and all the other be water, and the blending back is boiled, stew boil liquid amount with submergence chicken body and slightly have more than needed and be advisable;

E. put into seasoning matter and stew and to boil 15-25 minute, described seasoning matter prescription is as follows:

Chinese prickly ash 25-35 gram, anise 20-30 gram, fennel seeds 20-30 gram, osmanthus sheet 25-35 gram, galingal 20-30 gram, ginger 20-30 gram, fructus amomi 20-30 gram, cardamom 20-30 gram, cloves 10-20 gram, finish and dial 20-30 gram, three how 20-30 gram, Fu Ling 20-30 gram, rhizoma cyperi 20-30 gram, hawthorn 10-20 gram, Radix Glycyrrhizae 10-20 gram and date 25-35 gram;

F. put into fried good chicken, first big fire is stewed and is boiled that coddle boiled 30-60 minute after 5-10 minute.