CN110584017A - Roast chicken and preparation process thereof - Google Patents
Roast chicken and preparation process thereof Download PDFInfo
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- CN110584017A CN110584017A CN201911026129.9A CN201911026129A CN110584017A CN 110584017 A CN110584017 A CN 110584017A CN 201911026129 A CN201911026129 A CN 201911026129A CN 110584017 A CN110584017 A CN 110584017A
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The invention relates to the field of food processing, and discloses a roast chicken and a preparation process thereof, which solve the problems that the prior flavor improving mode does not combine the salty taste of the traditional roast chicken and destroys the taste of the roast chicken.
Description
Technical Field
The invention relates to the field of food processing, in particular to a roast chicken and a preparation process thereof.
Background
The roasted chicken is a Chinese traditional flavor dish. Wherein the partial cooking method comprises frying chicken coated with maltose, and cooking with bittern containing spice. With the increasing improvement of the living standard of people, people not only meet the increase of the quantity of the full-bodied foods on diet, but also begin to teach safety, nutrition and deliciousness, and the problems of improving the taste, flavor and quality safety of the roast chicken and the like are more and more concerned by consumers.
At present, the taste and flavor of the conventional roast chicken in the market are still the taste and flavor of the conventional salty flavor which are favored by consumers, but in order to avoid the flavor in brine from covering the original fresh flavor and flavor of chicken, the brine time is strictly controlled, so that the taste is relatively light, the chicken cannot go deep into the chicken, and the taste is easily greasy after being eaten for a long time.
In the existing chicken cooking process, mint is added in the marinating process, and the marinating time is prolonged, so that chicken is more tasty, and the flavor of the cooked chicken is increased by faint scent in the traditional flavor. The prepared roast chicken is improved in flavor, but the taste change caused by the fact that the mint can be blended and marinated for a time is not expected to be achieved in the taste, the mint taste is not blended with the salty taste of the traditional roast chicken, but the taste of the roast chicken is not added in the original taste of the independent roast chicken, and the taste of the roast chicken is damaged.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the process for preparing the roast chicken, the flavor of the prepared roast chicken is improved, and the original taste of the chicken is kept.
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of roast chicken comprises the following steps:
s1: selecting 500 days and eliminating laying hens at the same time, and slaughtering to obtain white-strip chicken, or moderating frozen white-strip chicken to obtain white-strip chicken;
s2: cleaning the white-strip chicken with clear water, and draining;
s3: smearing the outside of the chicken body with concentrated tea water, and standing for 10-15 min;
s4: shaping other chicken, cutting chicken breast bone, making the chicken breast upward, taking the left wing, passing through the cut, and filling abdomen with legs;
s5: hanging other chickens in a shady and cool place, drying water, spraying honey water on the surfaces of the chickens, uniformly spraying the honey water, frying in an oil pan, controlling the oil temperature in the oil pan to 160-170 ℃, frying for 1-2min, and taking the chickens out of the pan with golden skin;
s6: putting soup stock in a big pot, heating the fried chicken and the seasoning bag together into the soup stock, boiling the soup stock with strong fire (the steam temperature reaches 150-220 ℃) for 5-6 min, and then boiling with slow fire (the steam temperature reaches 80-120 ℃) for 3-4 h;
the special material is put in the material bag, the special material is prepared according to 100g of special material per kilogram of chicken body weight, and the special material comprises the following raw materials in parts by weight:
comprises 50-70 parts of pepper, 20-30 parts of cassia bark, 15-19 parts of anise, 50-60 parts of rhizoma kaempferiae, 25-30 parts of tsaoko amomum fruit, 40-48 parts of nutmeg, 36-43 parts of clove, 40-60 parts of fructus amomi, 50-70 parts of radix angelicae, 20-32 parts of dried orange peel and 70-80 parts of galangal.
By adopting the technical scheme, before the roast chicken is fried, thick tea water is smeared outside the chicken body, the skin of the roast chicken is treated, aromatic substances in the thick tea water are blended into the skin of the roast chicken, then the chicken body is wrapped by spraying honey and the roast chicken is further blended into the roast chicken in the subsequent frying process, and the obtained finished roast chicken has light tea fragrance.
In terms of taste, the process that the chicken skin absorbs the components in the concentrated tea water also hinders the concentrated tea water from further permeating into chicken, so that the chicken is prevented from having the astringent taste of the concentrated tea water, and the original unique salty and fragrant taste of the chicken after cooking is kept.
And because the concentrated tea water contains tea polyphenol, the concentrated tea water acts with protein in the chicken skin, the chicken skin becomes more compact and elastic temporarily, the chicken skin is not easy to break and fall off in the frying process, the fried chicken skin is complete and attractive in appearance, and the stewed chicken skin is crisp and delicious.
The invention is further configured to: the special preparation also comprises 5-11 parts of liquorice and 5-8 parts of mulberry leaves.
By adopting the technical scheme, the liquorice has the effects of tonifying spleen and qi, clearing heat and removing toxicity, the mulberry leaves can disperse wind and heat, clear away the lung-heat and moisten dryness, calm the liver and improve eyesight, cool blood and stop bleeding, and the mulberry leaves and the liquorice can moderate part of hot spice in special materials and have harmonious properties; meanwhile, the mulberry leaves are bitter and sweet in taste and permeate into the roast chicken as a base taste, so that the greasy condition of the roast chicken after being eaten for a long time is reduced; the liquorice has light sweet taste and long aftertaste, so as to harmonize the taste of the concentrated tea leaves to the chicken skin and remove the possible astringent taste carried by the chicken skin.
The invention is further configured to: the special material also comprises 8-11 parts of platycodon grandiflorum, 5-10 parts of wheat bran and 7-13 parts of hawthorn flower.
By adopting the technical scheme, the hawthorn flower is rich in glutamic acid, is cooked in the soup stock along with the material package, and is added into the soup stock to enhance the body taste and freshness; the hawthorn flowers, the flower platycodon grandiflorum and the mulberry leaves are blended together, so that the effects of reducing internal heat and improving the food quality are improved, and the possibility of excessive internal heat of the roast chicken is reduced; the wheat bran contains abundant vitamins, the nutrition of the blended roast chicken is balanced, starch components in the wheat bran boiling process are released slowly and hydrolyzed, the blended soup is thin and thick, the surface of the stewed roast chicken is hung with the marinade, and the surface of the dried roast chicken is bright and bright.
The invention is further configured to: and (S6) marinating the old soup in the S6, taking out the roast chicken and the seasoning packet, and recycling.
By adopting the technical scheme, the old soup is marinated and cooked for many times, the protein in the chicken is blended into the old soup, the taste is full and delicious, and the marinated roast chicken has enough taste and fresh and fragrant flavor.
The invention is further configured to: in the S6, before each marinating, the bone soup is used for supplementing the water evaporated in the previous marinating process in the old soup circulation process.
By adopting the technical scheme, different from the water mixing in the prior art, the bone soup is adopted to supplement water evaporated in the last marinating process of the stock soup, the nutrient components and the delicate flavor components of the stock soup are supplemented, the taste of the stock soup is more delicate and fragrant along with the marinating, and the marinated roast chicken is quick, sufficient and delicate in taste.
The invention is further configured to: the concentrated tea water is prepared by infusing white tea and black tea.
The invention is further configured to: the tea is prepared from 5g of tea leaves per 100g of water.
By adopting the technical scheme, tea polyphenol in the concentrated tea water brewed by the white tea and the black tea is easier to leach, meanwhile, plant tannic acid except the tea polyphenol is reduced along with fermentation, the astringency is reduced, the influence of the astringency of the concentrated tea water on the taste of the roast chicken is reduced, and the taste of the roast chicken is ensured.
Aiming at the defects in the prior art, the second purpose of the invention is to provide the roast chicken which has unique flavor, tasty chicken and difficult greasiness.
The technical purpose of the invention is realized by the following technical scheme:
a roast chicken is characterized by being prepared by the process for preparing the roast chicken.
In conclusion, the invention has the following beneficial effects:
1. before the roast chicken is fried, coating concentrated tea water on the external surface of the chicken, treating the surface of the roast chicken, blending aromatic substances in the concentrated tea water into the chicken skin, and further blending the aromatic substances into the roast chicken in the subsequent processes of spraying honey to wrap the chicken body and frying, wherein the obtained finished product of the roast chicken has light tea fragrance. In terms of taste, the process that the chicken skin absorbs the components in the concentrated tea water also hinders the concentrated tea water from further permeating into chicken, so that the chicken is prevented from having the astringent taste of the concentrated tea water, and the original unique salty and fragrant taste of the chicken after cooking is kept;
2. because the concentrated tea water contains tea polyphenol, the concentrated tea water acts with protein in the chicken skin, the chicken skin becomes more compact and elastic temporarily, the chicken skin is not easy to break and fall off in the frying process, the fried chicken skin is complete and attractive in appearance, and the stewed chicken skin is soft and delicious;
3. the quality of the blended food such as liquorice, mulberry leaves, hawthorn flowers, platycodon grandiflorum, wheat bran and the like is improved, the taste of the roast chicken is simultaneously alleviated, the influence of the astringent taste of the concentrated tea on the taste of the roast chicken is reduced, the nutrition balance of the roast chicken is blended and enriched, and the surface color and luster of the roast chicken are improved;
4. according to the method, the old soup is stewed for a plurality of times, the protein in the chicken is melted into the old soup, the taste is full and delicious, the bone soup is used for supplementing water evaporated in the old soup in the previous stewing process, the nutrient components and the delicate flavor components of the old soup are supplemented, the taste of the old soup is more delicate and fragrant along with the stewing, and the stewed chicken obtained by stewing is delicious and fragrant;
Detailed Description
A preparation process of roast chicken comprises the following steps:
s1: selecting 500 days and eliminating laying hens at the same time, and slaughtering to obtain white-strip chicken, or moderating frozen white-strip chicken to obtain white-strip chicken;
s2: cleaning the white-strip chicken with clear water, and draining;
s3: smearing the concentrated tea water on the outer side of the chicken body, standing for 10-15 min,
the concentrated tea water is prepared by infusing white tea and black tea, and the infusion proportion of the concentrated tea water is 5g of tea/100 g of water;
s4: shaping other chicken, cutting chicken breast bone, making the chicken breast upward, taking the left wing, passing through the cut, and filling abdomen with legs;
s5: hanging other chickens in a shady and cool place, drying water, spraying honey water on the surfaces of the chickens, uniformly spraying the honey water, frying in an oil pan, controlling the oil temperature in the oil pan to 160-170 ℃, frying for 1-2min, and taking the chickens out of the pan with golden skin;
s6: putting soup stock in a big pot, heating the fried chicken and the seasoning bag together into the soup stock, boiling the soup stock with strong fire (the steam temperature reaches 150-220 ℃) for 5-6 min, and then boiling with slow fire (the steam temperature reaches 80-120 ℃) for 3-4 h;
the special material is put in the material bag, the special material is prepared according to 100g of special material per kilogram of chicken body weight, and the special material comprises the following raw materials in parts by weight:
the traditional Chinese medicine composition comprises 50-70 parts of pepper, 20-30 parts of cassia bark, 15-19 parts of star anise, 50-60 parts of rhizoma kaempferiae, 25-30 parts of tsaoko amomum fruit, 40-48 parts of nutmeg, 36-43 parts of clove, 40-60 parts of fructus amomi, 50-70 parts of radix angelicae, 20-32 parts of pericarpium citri reticulatae, 70-80 parts of galangal, 5-11 parts of liquorice, 5-8 parts of folium mori, 8-11 parts of platycodon grandiflorum, 5-10 parts of wheat bran and 7-13 parts of hawthorn flower.
The soup stock is prepared by processing the first bittern, then cooking chicken and seasoning the chicken with the first sauce, and then circulating the soup stock, wherein the first soup stock is bone soup, namely bone soup of which the pig bone is stewed for more than 7 hours, and seasoning is added into every 1000 parts by mass of the soup stock in the soup stock: 12 parts of salt, 13 parts of soy sauce, 14 parts of white sugar and 4 parts of cooking wine, wherein the seasonings are supplemented before each subsequent marinating according to the amount of the supplemented bone soup, and the seasonings are supplemented by 3 parts of salt, 2 parts of soy sauce, 3 parts of white sugar and 3 parts of cooking wine when 1000 parts of the bone soup is supplemented.
The roast chicken was prepared according to the above preparation method to obtain examples 1 to 6, and specific parameters of examples 1 to 6 are shown in table one.
Comparative examples 1 to 4 were also provided.
In the comparative example 1,
a process for preparing roast chicken, which is based on example 1, is characterized in that only the chicken body is kept still without coating tea water in the step S3.
In a comparative example 2,
a preparation process of roast chicken is based on example 1, and is characterized in that the dosages of licorice root and mulberry leaf are both 0.
In a comparative example 3,
a roast chicken preparation process, which is based on the embodiment 1 and is characterized in that the dosages of platycodon grandiflorum, wheat bran and hawthorn flowers are all 0.
In a comparative example 4,
a process for preparing a roast chicken comprises, based on example 1, replacing the stock with a new bone soup, namely, an original stock, in S6.
Sensory tests were carried out on the sinters obtained in examples 1 to 6 and comparative examples 1 to 4 in accordance with GB23586, and the test results are shown in the following table.
| Item | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Appearance form | 9.78 | 9.65 | 9.7 | 9.68 | 9.68 |
| Color and luster | 9.6 | 9 | 9.55 | 9.58 | 9.52 |
| Fragrance | 9.78 | 9.73 | 9.72 | 9.78 | 9.58 |
| Delicate flavour | 9.75 | 9.69 | 9.72 | 9.72 | 9.7 |
| Tenderness of | 9.82 | 9.75 | 9.8 | 9.8 | 9.78 |
| Item | Example 6 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Appearance form | 9.66 | 8.25 | 9.23 | 9.56 | 9.57 |
| Color and luster | 9.6 | 9.58 | 9.57 | 9.23 | 8.76 |
| Fragrance | 9.62 | 8.62 | 9.43 | 9.39 | 8.59 |
| Delicate flavour | 9.68 | 9.42 | 9.5 | 9.16 | 8.43 |
| Tenderness of | 9.8 | 9.72 | 9.68 | 9.23 | 8.26 |
As can be seen from the above table, compared with the test results of examples 1 to 6 and comparative example 1 and the sensory description of the inspector, the index of the aroma and the appearance shape of the roasted chicken is obviously higher than that of comparative example 1, so that the tea water is spread on the outer surface of the chicken before the roasted chicken is fried, the skin of the roasted chicken is treated, the original unique salty taste of the chicken can be kept, meanwhile, the integrity and the attractive appearance of the fried chicken skin are ensured, the stewed chicken skin is soft and delicious, the obtained roasted chicken product has the faint tea scent, and compared with the test results of examples 1 to 6 and comparative example 2 and the sensory description of the inspector, the liquorice and the mulberry leaves are added in the method, so that the greasy eating condition of the roasted chicken and the residual astringency of the chicken skin after the fried by the tea water can be reduced.
Comparing the test results of examples 1-6 and comparative example 3 with the sensory description of an inspector, the stewed chicken after being stewed with platycodon grandiflorum, wheat bran and hawthorn flowers is added to the chicken surface, and the surface of the aired chicken is brighter and has more appetite.
Comparing the test results of the examples 1-6 and the comparative example 4 with the sensory description of an inspector, in the application, the soup stock is marinated and cooked for many times, the protein in the chicken is blended into the soup stock, the taste is full and delicious, and the marinated chicken is tasty enough and delicious.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (8)
1. The preparation process of the roast chicken is characterized by comprising the following steps of:
s1: selecting 500 days and eliminating laying hens at the same time, and slaughtering to obtain white-strip chicken, or moderating frozen white-strip chicken to obtain white-strip chicken;
s2: cleaning the white-strip chicken with clear water, and draining;
s3, coating the outside of the chicken body with concentrated tea water, and standing for 10 ~ 15 min;
s4: shaping other chicken, cutting chicken breast bone, making the chicken breast upward, taking the left wing, passing through the cut, and filling abdomen with legs;
s5: hanging other chickens in a shady and cool place, drying water, spraying honey water on the surfaces of the chickens, uniformly spraying the honey water, frying in an oil pan, controlling the oil temperature in the oil pan to 160-170 ℃, frying for 1-2min, and taking the chickens out of the pan with golden skin;
s6, putting soup stock in a big pot, heating the fried chicken and the seasoning bag together to the soup stock, boiling the soup stock over the chicken body with strong fire (the steam temperature reaches 150 ~ 220 ℃) for 5 ~ 6min, and then boiling the soup stock with slow fire (the steam temperature reaches 80 ~ 120 ℃) for 3-4 h;
the special material is put in the material bag, the special material is prepared according to 100g of special material per kilogram of chicken body weight, and the special material comprises the following raw materials in parts by weight:
comprises 50-70 parts of pepper, 20-30 parts of cassia bark, 15-19 parts of anise, 50-60 parts of rhizoma kaempferiae, 25-30 parts of tsaoko amomum fruit, 40-48 parts of nutmeg, 36-43 parts of clove, 40-60 parts of fructus amomi, 50-70 parts of radix angelicae, 20-32 parts of dried orange peel and 70 ~ 80 parts of galangal.
2. The process for preparing roast chicken according to claim 1, wherein the special material further comprises licorice root 5 ~ 11 parts, mulberry leaf 5-8 parts.
3. The process for preparing roast chicken according to claim 2, wherein the special ingredients further comprise 8-8 ~ 11 parts of platycodon grandiflorum, 5-10 parts of wheat bran and 7-13 parts of hawthorn flower.
4. The process for preparing roast chicken according to claim 1, wherein the stock solution in S6 is marinated, and the roast chicken and the seasoning packet are taken out and recycled.
5. The process of claim 4, wherein the bone soup is used to supplement water evaporated during the previous marination before each marination in the old soup cycle of S6.
6. The process for preparing roast chicken according to claim 1, wherein the concentrated tea water is brewed with white tea and black tea.
7. The process of claim 6, wherein the tea is prepared in a ratio of 5g tea/100 g water.
8. A roast chicken prepared by the process of any one of claims 1 ~ 7.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150580A (en) * | 2019-06-18 | 2019-08-23 | 赵明鹤 | A kind of Health-care grilled chicken and preparation method thereof |
| CN110214898A (en) * | 2019-07-29 | 2019-09-10 | 赵锦江 | A kind of roast chicken manufacture craft |
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2019
- 2019-10-25 CN CN201911026129.9A patent/CN110584017A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150580A (en) * | 2019-06-18 | 2019-08-23 | 赵明鹤 | A kind of Health-care grilled chicken and preparation method thereof |
| CN110214898A (en) * | 2019-07-29 | 2019-09-10 | 赵锦江 | A kind of roast chicken manufacture craft |
Non-Patent Citations (1)
| Title |
|---|
| HJR231: "道口烧鸡绝密配方，上色时的蜜水配比", 《HTTP://WWW.360DOC.COM/CONTENT/19/0428/18/290478_832111240.SHTML》 * |
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