CN110140933A - A kind of chafing dish pot-stewed fowl food preparation methods - Google Patents
A kind of chafing dish pot-stewed fowl food preparation methods Download PDFInfo
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- CN110140933A CN110140933A CN201910601830.2A CN201910601830A CN110140933A CN 110140933 A CN110140933 A CN 110140933A CN 201910601830 A CN201910601830 A CN 201910601830A CN 110140933 A CN110140933 A CN 110140933A
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- jins
- chafing dish
- jin
- soy sauce
- stew
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
A kind of chafing dish pot-stewed fowl food preparation methods, include the following steps: to pickle: cure being mixed with food materials and is mixed thoroughly, pickle 6-8 hours;It quick-boils water: water is boiled, quick-boil blood stains in boiling water under the food materials pickled;Stew in soy sauce: production thick gravy heats, and the food materials for having quick-boiled water are put into thick gravy stew in soy sauce 30-60 minutes;Frying: production chafing dish cooks, the good food materials of stew in soy sauce and chafing dish are cooked frying together tasty, spreading for cooling.Chafing dish pot-stewed fowl food preparation methods of the present invention obtain a kind of new chafing dish stew in soy sauce taste, adapt to different Consumer groups, the especially so-called thermophilic spicy person sponging on an aristocrat group of heavy taste, fragrant with halogen during oil is peppery；The food materials taste that stew in soy sauce goes out is simple and honest, and stereovision is strong;For the present invention in the production process without any chemical addition agent, pure natural raw material production is safe and healthy.
Description
Technical field
The invention belongs to field of food, are related to a kind of chafing dish pot-stewed fowl food preparation methods.
Background technique
Chafing dish bottom flavorings are the condiment for being used to form chafing dish soup taste, for the red pot being commonly called as, chafing dish bottom flavorings mostly with capsicum,
Chinese prickly ash and various fragrance are primary raw material, and frying forms after edible oil is added, and the fine or not key of chafing dish bottom flavorings taste is to select
Material, the proportion of fragrance, the grasp of the duration and degree of heating.
Pot-stewed fowl refer to will be cooked in preparatory processing and blanching treated thick gravy that raw material, which is placed on, to be prepared made of dish.River
Halogen is most universal in the whole nation, and the preparation of river halogen represented mostly with red halogen as main thick gravy, thick gravy are the primary keys for carrying out pot-stewed meat or fowl.Halogen
The quality that juice is prepared, will directly influence the color and taste quality of pot-stewed meat or fowl.
Summary of the invention
The present inventor passes through multiple exploration practice, combines chafing dish and cooks strong point with pot-stewed fowl, discloses one kind
Chafing dish pot-stewed fowl food preparation methods.
Chafing dish pot-stewed fowl food preparation methods of the present invention, include the following steps:
It is marinated: cure being mixed with food materials and is mixed thoroughly, is pickled 6-8 hours;
It quick-boils water: water is boiled, quick-boil blood stains in boiling water under the food materials pickled;
Stew in soy sauce: production thick gravy heats, and the food materials for having quick-boiled water are put into thick gravy stew in soy sauce 30-60 minutes;
Frying: production chafing dish cooks, the good food materials of stew in soy sauce and chafing dish are cooked frying together tasty, spreading for cooling.
Specifically, in the marinated step, the corresponding cure of every 100 jin of food materials is 0.3-0.8 jins of illiciumverum, zingiber kawagoii 0.3-
0.8 jin, 0.3-0.8 jins of salt, 0.2-0.5 jins of cassia bark, 0.2-0.5 jins of tsaoko, 0.2-0.5 jins of spiceleaf, 0.5-1.5 jins of old ginger.
Specifically, the manufacturing process of the thick gravy are as follows: by 1-2 jins of salt, 0.5-1 jins of monosodium glutamate, 0.5-1 jins of chicken powder, illiciumverum
0.5-1 jins, 0.5-1 jins of zingiber kawagoii, 0.6 jin of soy sauce, 0.2-0.5 jins of cassia bark, 0.2-0.5 jins of tsaoko, 0.2-0.5 jins of spiceleaf, dried orange peel
25 jin of water mixing are added in 0.2-0.5 jins, 0.2-0.5 jins of lemon-grass, 0.2-0.5 jins of cloves, and boiled rear small fire is endured 1-1.5 hours,
The thick gravy is obtained, above-mentioned each materials weight can equal proportion variation.
Specifically, the chafing dish material ingredient is 100 jin of rape oil, 25-40 jins of capsicum, 15-30 jins of thick broad-bean sauce, Chinese prickly ash 10-20
Jin, 8-15 jins of ginger, 0.3-0.8 jins of illiciumverum, 0.3-0.8 jins of zingiber kawagoii, 0.3-0.8 jins of cassia bark, 0.3-0.8 jins of tsaoko, spiceleaf 0.3-
0.8 jin, 0.3-0.8 jins of dried orange peel, 3-8 jins of rock sugar, above-mentioned each materials weight can equal proportion variations.
Further, the frying production method of chafing dish material are as follows: dry in the air rape oil is boiled to 180 DEG C or so, lower capsicum, thick broad-bean sauce,
Ginger, small fire boil 30 minutes or so, then remaining ingredient is poured into and continues tanning 15 minutes
Specifically, during the frying, be also added into seasoning, the seasoning include monosodium glutamate, chicken powder, ginger, garlic, white sugar,
Capsicum.
Chafing dish pot-stewed fowl food preparation methods of the present invention obtain a kind of new chafing dish stew in soy sauce taste, adapt to different disappear
Fei Zhe group, especially so-called heavy taste thermophilic spicy person sponging on an aristocrat group are fragrant with halogen during oil is peppery；The food materials taste that stew in soy sauce goes out is muddy
Thickness, stereovision are strong;For the present invention in the production process without any chemical addition agent, pure natural raw material production is safe and healthy.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below.
Chafing dish pot-stewed fowl food preparation methods of the present invention, include the following steps:
It is marinated: cure being mixed with food materials and is mixed thoroughly, is pickled 6-8 hours;
It quick-boils water: water is boiled, quick-boil blood stains in boiling water under the food materials pickled;
Stew in soy sauce: production thick gravy heats, and the food materials for having quick-boiled water are put into thick gravy stew in soy sauce 30-60 minutes;
Frying: production chafing dish cooks, the good food materials of stew in soy sauce and chafing dish are cooked frying together tasty, spreading for cooling.
Specific embodiment 1
100 jin of trotters are taken to be cut into small pieces, by 0.3 jin octagonal, 0.3 jin of zingiber kawagoii, 0.3 jin of salt, 0.2 jin of cassia bark, 0.4 jin of tsaoko, perfume
0.4 jin of leaf, 0.5 jin of old ginger chopping and trotter mixed marinated 8 hours;
Boiling water boils, and the trotter pickled, which is cooked, quick-boils water about 5-10 seconds;
By 1.5 jin of salt, 0.6 jin of monosodium glutamate, 0.6 jin of chicken powder, 0.6 jin octagonal, 0.5 jin of zingiber kawagoii, 0.3 jin of cassia bark, 0.3 jin of tsaoko, perfume
0.3 jin of leaf, 0.3 jin of dried orange peel, 0.3 jin of lemon-grass, 0.3 jin of cloves, 0.6 jin of soy sauce, are added 25 jin of water mixing, and boiled rear small fire is endured
Thick gravy is obtained after 1-1.5 hours.
Thick gravy heats, and the food materials for having quick-boiled water are put into thick gravy stew in soy sauce 45-50 minutes in batches;
Take 100 jin of rape oil, 30 jin of capsicum, 20 jin of thick broad-bean sauce, 15 jin of Chinese prickly ash, 10 jin of ginger, octagonal 0.5 jin, 0.5 jin of zingiber kawagoii, cassia bark
0.5 jin, 0.6 jin of tsaoko, 0.6 jin of spiceleaf, 0.6 jin of dried orange peel, 5 jin of rock sugar, first by boiled to 180 DEG C or so of rape oil, then lower capsicum,
Thick broad-bean sauce, ginger, small fire boil or so half an hour, then remaining ingredient is poured into and continues tanning 15 minutes.
After chafing dish material completes, the good food materials frying of stew in soy sauce is added, frying about 20-30 minutes can take the dish out of the pot.
Specific embodiment 2
100 jin of chicken feets, chicken wings are taken, by octagonal 0.5 jin, 0.5 jin of zingiber kawagoii, 0.3 jin of cassia bark, 0.3 jin of tsaoko, 0.3 jin of spiceleaf, salt
0.5 jin, 1 jin of old ginger chopping and chicken feet, chicken wings mixed marinated 8 hours;
Boiling water boils, and chicken feet, the chicken wings pickled, which are cooked, quick-boils water about 5-10 seconds;
By 2 jin of salt, 1 jin of monosodium glutamate, 1 jin of chicken powder, 1 jin octagonal, 1 jin of zingiber kawagoii, 0.6 jin of soy sauce, 0.5 jin of cassia bark, 0.5 jin of tsaoko, perfume
25 jin of water mixing are added in 0.5 jin of leaf, 0.5 jin of dried orange peel, 0.5 jin of lemon-grass, 0.5 jin of cloves, and it is small that boiled rear small fire endures one and half
When, obtain thick gravy.
Thick gravy heats, and the food materials for having quick-boiled water are put into thick gravy stew in soy sauce 45-50 minutes in batches;
Take 100 jin of rape oil, 30 jin of capsicum, 20 jin of thick broad-bean sauce, 15 jin of Chinese prickly ash, 15 jin of ginger, octagonal 0.8 jin, 0.8 jin of zingiber kawagoii, cassia bark
0.8 jin, 0.5 jin of tsaoko, 0.5 jin of spiceleaf, 0.5 jin of dried orange peel, 4 jin of rock sugar, first by boiled to 180 DEG C or so of rape oil, then lower capsicum,
Thick broad-bean sauce, ginger, small fire boil or so half an hour, then remaining ingredient is poured into and continues tanning 15 minutes.
After chafing dish material completes, the fryings such as the good chicken wings chicken feet of stew in soy sauce are added, monosodium glutamate 1 can be added during frying
Jin, 1 jin of chicken powder, 2 jin of ginger splices, 5 jin of smashed garlic, 5 jin of white sugar, 2 jin of capsicum;Frying about 30 minutes can take the dish out of the pot.
Chafing dish pot-stewed fowl food preparation methods of the present invention obtain a kind of new chafing dish stew in soy sauce taste, adapt to different disappear
Fei Zhe group, especially so-called heavy taste thermophilic spicy person sponging on an aristocrat group are fragrant with halogen during oil is peppery；The food materials taste that stew in soy sauce goes out is muddy
Thickness, stereovision are strong;For the present invention in the production process without any chemical addition agent, pure natural raw material production is safe and healthy.
Previously described is each preferred embodiment of the invention, if the preferred embodiment in each preferred embodiment
It is not obvious contradictory or premised on a certain preferred embodiment, each preferred embodiment can any stack combinations
Use, the design parameter in the embodiment and embodiment only for the purpose of clearly stating the inventor's invention verification process, and
It is non-to limit scope of patent protection of the invention, scope of patent protection of the invention is still subject to the claims, all
It is that similarly should be included within the scope of the present invention with the variation of equivalent structure made by description of the invention.
Claims (6)
1. a kind of chafing dish pot-stewed fowl food preparation methods, which comprises the steps of:
It is marinated: cure being mixed with food materials and is mixed thoroughly, is pickled 6-8 hours;
It quick-boils water: water is boiled, quick-boil blood stains in boiling water under the food materials pickled;
Stew in soy sauce: production thick gravy heats, and the food materials for having quick-boiled water are put into thick gravy stew in soy sauce 30-60 minutes;
Frying: production chafing dish cooks, the good food materials of stew in soy sauce and chafing dish are cooked frying together tasty, spreading for cooling.
2. chafing dish pot-stewed fowl food preparation methods as described in claim 1, which is characterized in that in the marinated step, every 100
The corresponding cure of jin food materials is 0.3-0.8 jins of illiciumverum, 0.3-0.8 jins of zingiber kawagoii, 0.3-0.8 jins of salt, 0.2-0.5 jins of cassia bark, tsaoko
0.2-0.5 jins, 0.2-0.5 jins of spiceleaf, 0.5-1.5 jins of old ginger.
3. chafing dish pot-stewed fowl food preparation methods as described in claim 1, which is characterized in that the manufacturing process of the thick gravy are as follows:
By 1-2 jins of salt, 0.5-1 jins of monosodium glutamate, 0.5-1 jins of chicken powder, 0.5-1 jins of illiciumverum, 0.5-1 jins of zingiber kawagoii, 0.6 jin of soy sauce, cassia bark 0.2-
0.5 jin, 0.2-0.5 jins of tsaoko, 0.2-0.5 jins of spiceleaf, 0.2-0.5 jins of dried orange peel, 0.2-0.5 jins of lemon-grass, cloves 0.2-0.5
25 jin of water mixing are added in jin, and boiled rear small fire is endured 1-1.5 hours, obtain the thick gravy, and above-mentioned each materials weight can equal proportion change
Change.
4. chafing dish pot-stewed fowl food preparation methods as described in claim 1, which is characterized in that the chafing dish material ingredient is rape oil
100 jin, 25-40 jins of capsicum, 15-30 jins of thick broad-bean sauce, 10-20 jins of Chinese prickly ash, 8-15 jins of ginger, 0.3-0.8 jins of illiciumverum, zingiber kawagoii 0.3-
0.8 jin, 0.3-0.8 jins of cassia bark, 0.3-0.8 jins of tsaoko, 0.3-0.8 jins of spiceleaf, 0.3-0.8 jins of dried orange peel, 3-8 jins of rock sugar, it is above-mentioned
Each materials weight can equal proportion variation.
5. chafing dish pot-stewed fowl food preparation methods as claimed in claim 4, which is characterized in that the frying production method of chafing dish material are as follows: will
Rape oil is boiled to dry in the air to 180 DEG C or so, lower capsicum, thick broad-bean sauce, ginger, small fire boil 30 minutes or so, then by remaining ingredient pour into after
Continuous tanning 15 minutes.
6. chafing dish pot-stewed fowl food preparation methods as described in claim 1, which is characterized in that during the frying, be additionally added
Seasoning, the seasoning include monosodium glutamate, chicken powder, ginger, garlic, white sugar, capsicum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910601830.2A CN110140933A (en) | 2019-07-05 | 2019-07-05 | A kind of chafing dish pot-stewed fowl food preparation methods |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910601830.2A CN110140933A (en) | 2019-07-05 | 2019-07-05 | A kind of chafing dish pot-stewed fowl food preparation methods |
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| CN110140933A true CN110140933A (en) | 2019-08-20 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133860A (en) * | 2007-09-19 | 2008-03-05 | 广东天农食品有限公司 | Poultry product processing method and product thereof |
| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
| CN104026612A (en) * | 2014-06-26 | 2014-09-10 | 贵州梵净山生态农业股份有限公司 | Processing method of pungent and spicy beef tripe |
| CN105495369A (en) * | 2015-12-16 | 2016-04-20 | 重庆阿兴记食品有限公司 | Processing method for shredded spicy rabbit meat |
| CN107744103A (en) * | 2017-10-26 | 2018-03-02 | 无穷食品有限公司 | A kind of band bone chicken can and its processing method |
-
2019
- 2019-07-05 CN CN201910601830.2A patent/CN110140933A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133860A (en) * | 2007-09-19 | 2008-03-05 | 广东天农食品有限公司 | Poultry product processing method and product thereof |
| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
| CN104026612A (en) * | 2014-06-26 | 2014-09-10 | 贵州梵净山生态农业股份有限公司 | Processing method of pungent and spicy beef tripe |
| CN105495369A (en) * | 2015-12-16 | 2016-04-20 | 重庆阿兴记食品有限公司 | Processing method for shredded spicy rabbit meat |
| CN107744103A (en) * | 2017-10-26 | 2018-03-02 | 无穷食品有限公司 | A kind of band bone chicken can and its processing method |
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Application publication date: 20190820 |
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