CN110623221A - Small stupid chicken and preparation process thereof - Google Patents
Small stupid chicken and preparation process thereof Download PDFInfo
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- CN110623221A CN110623221A CN201911025272.6A CN201911025272A CN110623221A CN 110623221 A CN110623221 A CN 110623221A CN 201911025272 A CN201911025272 A CN 201911025272A CN 110623221 A CN110623221 A CN 110623221A
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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
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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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
Abstract
The invention relates to the field of food processing, and discloses a 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 chicken and destroys the taste of the chicken.
Description
Technical Field
The invention relates to the field of food processing, in particular to a small stupid chicken and a preparation process thereof.
Background
The chicken is one kind of roast chicken, and its cooking method includes frying chicken coated with maltose in oil, and cooking with bittern containing perfume. With the increasing improvement of the living standard of people, people not only meet the increase of the quantity of 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 little chicken and the like are more and more concerned by consumers.
At present, the taste and the flavor of the roast chicken in the market are still the traditional salty flavor which is favored by consumers, but the taste of the roast chicken often shows that the roast chicken in different batches have different tasty situations, sometimes have delicious salty taste, sometimes have too light tasty taste and have bad flavor.
The method for improving the taste in the existing chicken cooking process adopts lengthened heating marinating time or improved marinating time, so that the chicken is more tasty, but the control is difficult and the negative influence of too soft texture of the chicken is generated after the marinating is over long.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a preparation process of a small chicken, so that the chicken is tasty and delicious.
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of small stupid chicken comprises the following steps:
s1: selecting Sanhuang chicken, 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: 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;
s4: hanging other chickens in a shade 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 be 160-170 ℃, frying for 1-2min, and taking out the chickens with golden skin;
s5: putting soup stock in a big pot, adding the fried chicken and the seasoning bag into the soup stock at normal temperature, and soaking the chicken for 30-60 min without heating until the soup stock submerges the chicken;
s6: heating the soup stock, boiling the soup stock with strong fire (the steam temperature reaches 150-220 ℃), boiling the soup stock for 5-6 min, 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:
the traditional Chinese medicine composition comprises 50-70 parts of pepper, 26-38 parts of cinnamon, 15-19 parts of anise, 52-63 parts of rhizoma kaempferiae, 25-30 parts of amomum tsao-ko, 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 and 67-74 parts of galangal.
By adopting the technical scheme, the chicken in the small stupid chicken is firstly soaked in the soup before marinating, so that the chicken in the small stupid chicken is further cooled, and the chicken skin which is just fried is softened, so that the marinade is easier to permeate into the chicken in the small stupid chicken during subsequent heating marinating. Meanwhile, after the chicken skin is softened, under the soaking of the normal-temperature soup stock, the water which is originally locked by the chicken skin and cannot seep out in the chicken is seeped outwards, the salt and the delicious substance in the soup stock are infiltrated into the chicken, and then in the subsequent heating and marinating process, the salt and the delicious substance infiltrated into the chicken are locked in the chicken under the action of external heat and the continuously infiltrated hot marinating juice, so that the chicken is tasty and delicious.
The invention is further configured to: and (S6) marinating the old soup in the soup, taking out the chicks and the seasoning packet, and recycling.
By adopting the technical scheme, the soup stock is marinated and cooked for many times, the protein in the chicken is blended into the soup stock, the taste is perfectly delicious, and the marinated chicken is tasty enough and delicious.
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 chicken is tasty quickly, sufficiently and delicate.
The invention is further configured to: and after S3 and before S4, smearing the outside of the chicken body with tea water, and standing for 10-15 min.
By adopting the technical scheme, before the chicken is fried, tea water is smeared outside the chicken body, the surface of the chicken is treated, aromatic substances in the tea water are blended into the chicken skin, then the chicken body is wrapped by honey spraying and fried in the subsequent process, and the chicken is further blended into the chicken, so that the obtained finished product of the chicken has light tea fragrance.
In terms of taste, the process that the chicken skin absorbs the components in the tea water also prevents the tea water from further permeating into chicken, so that the astringent taste of the tea water is avoided, and the original unique salty and fragrant taste of the chicken is kept.
And because the tea water contains tea polyphenol, the tea water reacts with protein in the chicken skin, so that 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, the appearance is attractive, and the marinated small stupid chicken skin is crisp, soft and delicious.
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 over-heat of the small stupid chickens is reduced; the wheat bran contains abundant vitamins, the nutrition of the mixed chicken is balanced, starch components in the wheat bran boiling process are released slowly and hydrolyzed, the mixed soup is thin and thick, the marinating juice is hung on the surfaces of the marinated chicken, and the surfaces of the dried chicken are bright and bright.
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 little stupid chickens as the base taste, so that the greasy condition of the little stupid chickens after being eaten too much 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 tea water is prepared by infusing white tea and black tea.
The invention is further configured to: the tea water brewing proportion is 5g of tea/100 g of water.
Through adopting above-mentioned technical scheme, tea polyphenol is changeed and is leached in the tea of white tea, black tea infusion, and the vegetable tannic acid except tea polyphenol reduces along with the fermentation simultaneously, and the astringency reduces, reduces the influence of tea astringency to little clumsy chicken taste, guarantees little clumsy chicken taste.
Aiming at the defects in the prior art, the invention provides a small stupid chicken which is tasty and delicious.
The technical purpose of the invention is realized by the following technical scheme:
a chicken with stupid is prepared by the preparation process of the chicken with stupid.
In conclusion, the invention has the following beneficial effects:
1. 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 perfectly 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 is tasty enough and delicious;
2. before marinating, the chicken in the small stupid chicken is soaked in the old soup in a cold mode, so that the chicken inside the small stupid chicken is further cooled, and the fried chicken skin is softened, so that marinade is easier to permeate into the chicken inside the small stupid chicken during subsequent heating marinating. Meanwhile, after the chicken skin is softened, under the soaking of the normal-temperature soup stock, the water which is originally locked by the chicken skin and cannot seep out in the chicken is seeped outwards, the salt and the delicious substance in the soup stock are infiltrated into the chicken, and then in the subsequent heating and marinating process, the salt and the delicious substance infiltrated into the chicken are locked in the chicken under the action of external heat and the continuously infiltrated hot marinating juice, so that the chicken is tasty and delicious;
3. before frying the chicken, smearing tea water outside the chicken body, treating the surface of the chicken, blending aromatic substances in the tea water into the chicken skin, further blending the tea water into the chicken body in the subsequent processes of spraying honey to wrap the chicken body and frying, and obtaining the finished product of the chicken with light tea fragrance. In terms of taste, the process that the chicken skin absorbs the components in the tea water also prevents the tea water from further permeating into chicken, so that the original unique salty and fragrant taste of the chicken is kept; meanwhile, the taste of food is blended by liquorice, mulberry leaves, hawthorn flowers, platycodon grandiflorum, wheat bran and the like, the taste of the chicken is simultaneously alleviated, the influence of the astringent taste of tea on the taste of the chicken is reduced, the chicken is blended and enriched in nutrition balance, and the surface color and luster taste of the chicken is improved;
4. because the tea water contains tea polyphenol which 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 marinated small stupid chicken skin is soft and delicious;
Detailed Description
A preparation process of small stupid chicken comprises the following steps:
s1: selecting Sanhuang chicken, 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: 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;
s4: hanging other chickens in a shade 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 be 160-170 ℃, frying for 1-2min, and taking out the chickens with golden skin;
s5: putting soup stock in a big pot, adding the fried chicken and the seasoning bag into the soup stock at normal temperature, and soaking the chicken for 30-60 min without heating until the soup stock submerges the chicken;
s6: heating the soup stock, boiling the soup stock with strong fire (the steam temperature reaches 150-220 ℃), boiling the soup stock for 5-6 min, 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:
the traditional Chinese medicine composition comprises 50-70 parts of pepper, 26-38 parts of cassia bark, 15-19 parts of anise, 52-63 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, 67-74 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 raw materials into the first bittern, mixing the chicken with the first bittern, and then circulating, wherein the first soup stock is bone soup, namely bone soup prepared by stewing pig bone for more than 7h, and seasoning is added into every 1000 parts by mass of 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 preparation of the chicks was carried out according to the preparation method described above, and examples 1 to 6 were obtained, the specific parameters of examples 1 to 6 being shown in table one.
Comparative examples 1 to 2 were also provided.
In the comparative example 1,
a process for preparing chicken food based on example 1, wherein the process comprises the step S6 of directly putting fried chicken into a stock soup with a seasoning bag without soaking in the step S4.
In a comparative example 2,
a preparation method of chicken comprises, based on example 1, replacing old soup with new bone soup, namely original old soup in S6.
Sensory tests were carried out on the chicks obtained in examples 1 to 6 and comparative examples 1 to 2 according to GB23586, and the test results are shown in the following table, with 10 points being full.
| Item | Example 1 | Example 2 | Example 3 | Example 4 |
| Appearance form | 9.78 | 9.65 | 9.7 | 9.68 |
| Color and luster | 9.6 | 9 | 9.55 | 9.58 |
| Fragrance | 9.78 | 9.73 | 9.72 | 9.78 |
| Delicate flavour | 9.75 | 9.69 | 9.72 | 9.72 |
| Tenderness of | 9.82 | 9.75 | 9.8 | 9.8 |
| Item | Example 5 | Example 6 | Comparative example 1 | Comparative example 2 |
| Appearance form | 9.68 | 9.66 | 9.78 | 9.57 |
| Color and luster | 9.52 | 9.6 | 9.6 | 8.76 |
| Fragrance | 9.58 | 9.62 | 9.78 | 8.59 |
| Delicate flavour | 9.7 | 9.68 | 8.95 | 8.43 |
| Tenderness of | 9.78 | 9.8 | 9.12 | 8.26 |
As can be seen from the above table, comparing the test results of examples 1 to 6 and comparative example 1 with the sensory description of the inspector, the chicks are soaked in the soup stock before marinating, so that the chicken is tasty and delicious.
As can be seen from the table, by comparing the examples 1-6 with the comparative example 2, the soup stock in the application is marinated and cooked for many times, the protein in the chicken is blended into the soup stock, the taste is perfectly delicious, and the marinated chicken is tasty enough and delicious.
In the case of the example 7, the following examples are given,
a preparation process of a chicken which is based on the example 1, and is characterized in that the dosages of liquorice and mulberry leaves are 0.
In the case of the example 8, the following examples are given,
a preparation process of a chicken food, which is based on the example 1 and is characterized in that the dosages of platycodon grandiflorum, wheat bran and hawthorn flowers are all 0.
In the case of the example 9, the following examples are given,
a preparation process of a chicken which is based on the example 1 and is characterized in that water is used for replacing bone soup to supplement soup stock.
In the case of the example 9, the following examples are given,
a preparation process of a small stupid chicken is based on the example 1, and the chicken body is not smeared with tea.
Sensory tests were carried out on the chicks obtained in examples 3 to 9 according to GB23586, and the test results are shown in the following table.
| Item | Example 7 | Example 8 | Example 9 | Example 10 |
| Appearance form | 9.23 | 9.56 | 9.78 | 8.25 |
| Color and luster | 9.57 | 9.23 | 9.55 | 9.58 |
| Fragrance | 9.43 | 9.39 | 9.86 | 8.62 |
| Delicate flavour | 9.5 | 9.16 | 9.35 | 9.42 |
| Tenderness of | 9.68 | 9.23 | 9.41 | 9.72 |
As can be seen from the above table, the results of the tests of comparative example 1 and example 7 and the sensory description of the testers, the addition of licorice and mulberry leaves in the present application can reduce the greasy feeling of the chicken and remove the residual astringency of the chicken skin after frying due to the tea water.
Comparing the test results of examples 1-6 and example 8 with the sensory description of an inspector, the surface of the chicken with gravy is hung after the platycodon grandiflorum, the wheat bran and the hawthorn flower are added into the chicken with gravy, and the surface of the dried chicken with gravy is brighter and has more appetite.
Comparing the test results of example 1 and example 9 and the sensory description of the examiner, the bone soup is used for supplementing the soup stock, and the water amount of the soup stock is ensured, so that the flavor of the soup stock is ensured, and the salty, fragrant and delicious taste of the chicken can be improved.
Comparing the test results of the example 1 and the example 10 and the sensory description of an inspector, the fragrance and the appearance form index of the chicken are obviously higher than those of the comparative example 1, so that tea water is spread outside the chicken body before the chicken is fried to treat the surface of the chicken, the original unique salty and fragrant taste of the chicken can be kept, the fried chicken is complete, the appearance is attractive, the stewed chicken is soft and delicious, and the obtained chicken product has light tea fragrance.
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 (9)
1. A preparation process of small stupid chicken is characterized by comprising the following steps:
s1: selecting Sanhuang chicken, 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: 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;
s4, hanging the sorted chicken in a shade, drying the chicken in the air, spraying honey water on the surface of the chicken body, frying the chicken body in an oil pan after the honey water is uniformly sprayed, controlling the oil temperature in the oil pan to be 160 ~ 170 ℃, frying for 1-2min, and taking the chicken body out of the oil pan with golden skin;
s5, putting soup stock in a big pot, adding the fried chicken and the seasoning bag into the normal-temperature soup stock, and soaking the chicken for 30 ~ 60min without heating until the soup stock submerges the chicken;
s6, heating the soup stock, boiling with strong fire (steam temperature reaches 150 ~ 220 deg.C), decocting for 5 ~ 6min, and decocting with slow fire (steam temperature reaches 80 ~ 120 deg.C) 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, 26 ~ 38 parts of cassia bark, 15 ~ 19 parts of star anise, 52 ~ 63 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 amomum fruit, 50 ~ 70 parts of angelica dahurica, 20 ~ 32 parts of dried orange peel and 67 ~ 74 parts of galangal.
2. The process for preparing chicks according to claim 1, wherein the old soup in S6 is used for marinating chicks and seasoning bags for recycling.
3. The process of claim 2, wherein the old soup of S6 is recycled and water evaporated during the previous marination is supplemented with bone soup before each marination.
4. The process of claim 2, wherein the chicken is prepared by smearing tea water on the outside of chicken body and standing for 10 ~ 15min after S3 and before S4.
5. The preparation process of chicks as claimed in claim 4, wherein the special preparation further comprises 8 ~ 11 parts of platycodon grandiflorum, 5 ~ 10 parts of wheat bran and 7 ~ 13 parts of hawthorn flowers.
6. The preparation process of chicks according to claim 1, wherein the special preparation further comprises licorice root 5 ~ 11 parts and mulberry leaf 5 ~ 8 parts.
7. The preparation process of chicks as claimed in claim 4, wherein the tea water is prepared by infusing white tea and black tea.
8. The process for preparing chicks according to claim 7, wherein the tea infusion ratio is 5g tea/100 g water.
9. A chicken prepared by the process of any one of claims 1 ~ 8.
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| Title |
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| 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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