CN1106801C - Method of making fragrant chicken with hispid fig root and oppositeleaf fig root - Google Patents
Method of making fragrant chicken with hispid fig root and oppositeleaf fig root Download PDFInfo
- Publication number
- CN1106801C CN1106801C CN00117384A CN00117384A CN1106801C CN 1106801 C CN1106801 C CN 1106801C CN 00117384 A CN00117384 A CN 00117384A CN 00117384 A CN00117384 A CN 00117384A CN 1106801 C CN1106801 C CN 1106801C
- Authority
- CN
- China
- Prior art keywords
- chicken
- radix fici
- flavoring
- hirtae
- fragrant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 139
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 138
- 238000000034 method Methods 0.000 claims abstract description 35
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000012545 processing Methods 0.000 claims abstract description 14
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 230000008901 benefit Effects 0.000 claims abstract description 8
- 239000012141 concentrate Substances 0.000 claims description 20
- 235000014347 soups Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 8
- 235000011837 pasties Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 210000003746 feather Anatomy 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 229910000831 Steel Inorganic materials 0.000 claims description 2
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 210000000436 anus Anatomy 0.000 claims description 2
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 210000002615 epidermis Anatomy 0.000 claims description 2
- 210000003238 esophagus Anatomy 0.000 claims description 2
- 238000001704 evaporation Methods 0.000 claims description 2
- 230000008020 evaporation Effects 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 238000003307 slaughter Methods 0.000 claims description 2
- 239000010959 steel Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 210000001519 tissue Anatomy 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 8
- 210000000988 bone and bone Anatomy 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 244000245214 Mentha canadensis Species 0.000 description 4
- 235000016278 Mentha canadensis Nutrition 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 2
- CPLXHLVBOLITMK-UHFFFAOYSA-N Magnesium oxide Chemical compound [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 240000003537 Ficus benghalensis Species 0.000 description 1
- 244000173782 Ficus hirta Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000083012 Ipomoea cairica Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000002639 Mimusops caffra Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000170793 Phalaris canariensis Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- -1 kidney tonifying Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a method for making fragrant chickens by using hispid figs and opposite leaf fig roots. Chickens with high quality are selected as major ingredients, and the hispid figs and the opposite leaf fig roots are used for preparing the flavoring of the fragrant chicken. Then, material is prepared, and the chicken is fried and baked. The method comprises the preparation of the chicken as the major ingredient and flavoring concentrated solution made from the hispid figs and the opposite leaf fig roots, the preparation of the flavoring of the fragrant chicken and the making process steps of the fragrant chicken. The present invention has the advantages of simple processing device, less investment, simple manufacturing process, easy operation, easy acquirement of raw material, low cost, unique product flavor, intense fragrance and good taste.
Description
The present invention a kind ofly prepares the method for fragrant chicken with radix fici simplicissimae, Radix Fici Hirtae, belongs to the food preparation process technology.
Chicken: warm in nature, the flavor sweet.Its composition contains: protein, fat, calcium, phosphorus, iron, potassium, sodium, chlorine, magnesia, iron oxide, calcium oxide, vitamin (A, B1, B2, C, E) niacin, wherein protein accounts for 23.8%.Function: strengthen the spleen and stomach help blood, kidney tonifying, essence replenishing; Radix fici simplicissimae: call: Buddhist palm banyan, cairo morningglory root or leaf, ficus simplicissima, the five fingers milk, five pawl milk, the beginning is stated from the Qing Dynasty, and what restrains remonstrate with " the herbal property of medicine is wanted fully ".Jiangxi Science Press " Chinese medicine is gathered and differentiated the application pandect " record radix fici simplicissimae: phytomorph: shrub or dungarunga, contain milk liquid, the root skin has fragrance, performance: strengthening the spleen and tonifying the lung, dampness removing reduces phlegm; Radix Fici Hirtae: be recorded in Guangxi Science Press " practical Chinese herbal medicine primary colors collection of illustrative plates ", phytomorph: shrub, contain milk liquid, the root skin has fragrance, performance: sweet, little suffering, temperature.Function: filling liver kidney, strengthening the bones and muscles, dispel the wind wet; The Guangdong Hakka all has custom since ancient times with the root of radix fici simplicissimae Radix Fici Hirtae or root skin pot chicken, the pig bone made soup traditional dining culture custom as a kind of Dietotherapy health soup drink of family.Since the reform and opening-up, because the raising of living standards of the people, people seem to Dietotherapy health and more and more pay attention to.Particularly in recent years, the Hakkas hotel, Guangdong generally adopted radix fici simplicissimae, Radix Fici Hirtae to be used for stewing chicken, pig bone made soup as a kind of the Hakkas characteristic local flavor soup menu in hotel, drank for client.Many clients all like the peculiar flavour of radix fici simplicissimae, Radix Fici Hirtae and Dietotherapy health thereof to be worth.Yet, at present in the art methods, has only the traditional eating method that adopts radix fici simplicissimae, Radix Fici Hirtae Baoshang to drink, radix fici simplicissimae, Radix Fici Hirtae are very restricted in the Dietotherapy health application facet, people wish to have a kind of both easy for carrying and eating very much, a kind of fragrant chicken with the preparation of radix fici simplicissimae Radix Fici Hirtae that can keep natural radix fici simplicissimae, Radix Fici Hirtae unique perfume and the Hakkas's characteristic local flavor again and have the Dietotherapy health function.Yet, have only the fragrant chicken as material preparation such as the conventional perfumes that adopts fennel, cloves at present, and still do not have the fragrant chicken of adopting radix fici simplicissimae, Radix Fici Hirtae to prepare both at home and abroad at present as flavoring.
Purpose of the present invention is exactly to use radix fici simplicissimae in order to overcome and to solve existing custom, the single pot of Radix Fici Hirtae chicken, the limitation of pig bone made soup eating method, enlarge radix fici simplicissimae, Radix Fici Hirtae is in the Application in Food scope, increase characteristic typical local food kind, to adapt to the market comsupton demand, the research invention is a kind of can to keep radix fici simplicissimae, the beneficiating ingredient of Radix Fici Hirtae and unique natural flavor, can keep the beneficiating ingredient of chicken and original delicious food of freshly-slaughtered poultry again, and it is nutritious, carry instant, the production small investment, technology is simple, low a kind of of cost uses radix fici simplicissimae, the method of the fragrant chicken of milk wood milk preparation.
The inventive method realizes by following technical proposals: the inventive method is to select for use high-quality chicken as major ingredient, prepare fragrant chicken flavoring with natural vegetable Chinese herbal medicine radix fici simplicissimae, Radix Fici Hirtae, be prepared from through technologies such as batching, fried, bakings, it mainly comprises: the manufacturing process steps of batching of preparation of major ingredient chicken, radix fici simplicissimae, Radix Fici Hirtae flavoring and radix fici simplicissimae, the fragrant chicken flavoring of Radix Fici Hirtae and radix fici simplicissimae, the fragrant chicken of Radix Fici Hirtae; (1) preparation of major ingredient---chicken: its preparation technology's FB(flow block) as shown in Figure 1.Its step of preparation process is: (1) selects chicken, selects about 1～1.2 kilogram of health, anosis wound, gross weight for use, and the yellow tender hen of this locality three yellow chickens of raw egg or short pin is not a major ingredient; (2) slaughter: live chickens are slaughtered, put clean blood, take advantage of the chicken body when cool, the hot water of putting into 60～70 ℃ soaks boiling hot, pull out clean chicken feather,, take out trunnion (tracheae) and esophagus, at chicken hypogastrium opening at the standardized cutter in chicken neck root place, take out internal organ, cut off the chicken anus, water is rinsed well; (3) shaping: two pin stage casings of chicken are disconnected with record book in accordion form, and it is interior fixing to insert chicken hypogastrium opening by folding, hooks chicken neck opening part with the stainless steel hook then, and it is standby to hang airing chicken surface moisture; (2) preparation technology's FB(flow block) of radix fici simplicissimae, Radix Fici Hirtae flavoring concentrate as shown in Figure 2.Its step of preparation process is: select materials (1): select not suffer disease and pest, fresh radix fici simplicissimae or the root of Radix Fici Hirtae, rinse well with clear water, be cut into long 2～3 centimeters segment or section respectively, and dry standby respectively; (2) top selected feedstock production is become concentrate: the Radix Fici Hirtae dry plate (section) of the radix fici simplicissimae dry plate of the radix fici simplicissimae of having dried or Radix Fici Hirtae sheet (section) or heavy 80～90% and heavy 10～20%, rinse well with clear water again, drop into the water of 5～6 times of the interior disposable adding material total amounts of stainless-steel pan or aluminum pot then, boil with naked light heating pot and to cease fire after 2.5～3.5 hours, pull the material slag out after treating to cool off slightly, soup is filtered with double-deck husky cloth, filtered soup was placed precipitation after 1～2 hour, to in refunding pot, the clear liquid medicine of precipitation concentrate then with the naked light heating, heat with big naked light during beginning, keep the soup high-boiling, make moisture accelerate evaporation, boil to carry and concentrate the later stage, using little naked light concentrates, and constantly stir soup, burn to prevent the soup fouling, carry concentrated through 3～5 hours boil, weighed 1: 1.08～1: 1.2 o'clock up to pot inner liquid medicine ratio, promptly stop working and stop to concentrate, take advantage of heat to take out concentrate, use the rustless steel container splendid attire, after cooling, put into refrigerator again or the refrigerator-freezer storage fresh-keeping is standby; Per 100 kilograms of materials can extract 18～20 kilograms of concentrates; (3) radix fici simplicissimae, Radix Fici Hirtae are made charge ratio and the proportioning process thereof of fragrant chicken flavoring: its proportioning process FB(flow block) as shown in Figure 3.Fragrant chicken flavoring ingredients by weight percentage (%) is:
Radix fici simplicissimae or Radix Fici Hirtae or radix fici simplicissimae Radix Fici Hirtae concentrate 20～40
Chickens' extract powder 28～40
Refined salt 30～35
Monosodium glutamate 2～5
Its proportioning process step is: 1. by charge ratio chickens' extract powder, refined salt, monosodium glutamate are mixed earlier, add radix fici simplicissimae or Radix Fici Hirtae or radix fici simplicissimae Radix Fici Hirtae concentrate by charge ratio again and put into mixer, stir into a paste, promptly become the fragrant chicken pasty state of radix fici simplicissimae or Radix Fici Hirtae flavoring, can directly use; 2. also can carry out bake drying putting into baking oven through the flavoring that is mixed into pasty state, bake out temperature is 70～80 ℃, and drying time is 1～1.5 hour, takes out cooling then; 3. be ground into powdery with pulverizer, by processing every fragrant chicken (about 1 kilogram of major ingredient chicken) flavoring consumption is pasty state 35～45 grams, powdery can be 28～36 grams and packs with packaging bag, the fragrant chicken of radix fici simplicissimae or fragrant chicken of Radix Fici Hirtae or the fragrant chicken flavoring of radix fici simplicissimae Radix Fici Hirtae finished product; (3) preparation technology of the fragrant chicken of radix fici simplicissimae Radix Fici Hirtae is as follows: its preparation technology's flow diagram as shown in Figure 4.Its step of preparation process is: (1) gets one of the above-mentioned 1 kilogram of left and right sides chicken, killed or stripped feather off that has prepared standby airing moisture; (2) get the fragrant chicken flavoring of above-mentioned radix fici simplicissimae that has prepared or Radix Fici Hirtae or radix fici simplicissimae Radix Fici Hirtae finished product pasty state 35～45 grams or powdery 28～36 grams; (3) wipe material: add certain amount of boiling water with the radix fici simplicissimae that has been equipped with or Radix Fici Hirtae or the fragrant chicken flavoring of radix fici simplicissimae Radix Fici Hirtae and be in harmonious proportion, by measuring its 1/3 flavoring erasing chicken inside and outside, (pigeon breast dried meat, round, Ji Jingkouchu should wipe several times more), spices is infiltrated in the chicken, slightly the airing surface moisture; (4) baking: will be the erasing chicken of flavoring for the first time, put into 750 watts of micro-wave ovens, with in high power shelves baking 6～10 minutes (toast taking-ups in 3～5 minutes, the chicken another side that overturns was put into microwave oven bakes 3～5 minutes again), taking-up is cooled off then; (5) fried: get pure peanut oil and pour in the pot, oil mass answers submergence chicken body to be advisable, when being heated to 160～180 ℃ of oil temperature with naked light, chicken is put into oil cauldron to carry out fried, and the chicken body that overturns at any time burns to prevent to be stained with pot that influence the chicken body attractive in appearance, when treating that the chicken epidermis side is the gold look, pulls chicken out and cools off; (6) for the second time wipe flavoring: with fried good chicken, get 1/2 of remaining flavoring after the erasing for the first time, erasing chicken inside and outside once more, the erasing method is identical with the first time; (7) baking for the second time: the chicken of wiping material is for the second time put into micro-wave oven high power shelves baking 6～10 minutes (baking method toasts identical with the first time) again, take out cooling; (8) wipe material for the third time: get the remaining flavoring of erasing for the second time, the chicken body that will toast 2 times by preceding 2 erasing methods carries out erasing for the third time; (9) parcel chicken body: the tissue paper that the chicken body ， Yong Baked Salt roasted chicken bag chicken that erasing for the third time is good is used wraps up whole chicken body, does not reveal the chicken body; (10) baking for the third time: the chicken body that will wrap up is put into micro-wave oven, with middle high power shelves baking, baking method is identical with the 1st, 2 time, after taking out cooling, promptly made golden yellow, delicious fragrant chicken of radix fici simplicissimae fresh and tender, the fragrance unique flavor or the fragrant chicken of Radix Fici Hirtae or the fragrant chicken finished product of radix fici simplicissimae Radix Fici Hirtae, direct-edible or store with putting into fridge freshness retaining after the multiple film package bag vacuum packaging of aluminium pool.
The present invention compared with prior art has following advantage and beneficial effect: (1) the present invention can change the original limitation of only using radix fici simplicissimae, Radix Fici Hirtae pot chicken, pig bone made soup eating method, can enlarge radix fici simplicissimae, Radix Fici Hirtae edible range and food product kind, increase application, the eating method of new flavoring varieties of resources; (2) with the fragrant chicken of radix fici simplicissimae Radix Fici Hirtae of the present invention processing, the radix fici simplicissimae, the Radix Fici Hirtae fragrance that not only have natural uniqueness, and nutritious, tasty, the crisp meat of skin is tender, food and oiliness, unique flavor, carry instant, be easy to preserve; (3) with the fragrant chicken of the radix fici simplicissimae of the inventive method processing and fabricating, the fragrant chicken of Radix Fici Hirtae or the fragrant chicken of radix fici simplicissimae Radix Fici Hirtae, extensively edible, be family, restaurant, travel, entertain the delicious good merchantable brand of the characteristic of giving a present; (4) have beneficial gas tonifying spleen, kidney tonifying, essence replenishing health-care efficacy with the fragrant chicken of the radix fici simplicissimae of the inventive method processing and fabricating; With the fragrant chicken of the Radix Fici Hirtae of the inventive method processing and fabricating, have filling liver kidney, tonifying Qi replenishing essence, strengthening the bones and muscles, wet health-care efficacy dispels the wind; (5) with the fragrant chicken of the inventive method processing and fabricating, be with the refining green Dietotherapy health food of pure natural plant spices, edible safety, have no side effect, throughout the year equal edibles; (6) with the fragrant chicken of the radix fici simplicissimae of the inventive method processing and fabricating, the fragrant chicken of Radix Fici Hirtae, can improve the fryer added value of product rapidly, meet national industrial policies, can drive hill farmer development plantation radix fici simplicissimae, Radix Fici Hirtae plant husbandry, the animal husbandry of raising chickens, food processing industry, the development of alternate industry such as the catering trade can solve mountain area people's labour employment difficulty, shake off poverty and set out on the road to prosperity; Have good social benefit and economic benefit; (7) with the fragrant chicken of the radix fici simplicissimae of the inventive method processing and fabricating, the fragrant chicken of the wooden root of milk, small investment, equipment is simple, easy to operate simple, raw material is easy to get, low cost, high production, high profit is particularly suitable for family, self-employed entrepreneur, restaurant, township enterprise, food processing factory's processing, is a weak point, flat, fast desirable development projects.
Below Figure of description is further specified as follows: Fig. 1 is a major ingredient chicken preparation technology FB(flow block); Fig. 2 is radix fici simplicissimae or Radix Fici Hirtae or the fragrant chicken flavoring of radix fici simplicissimae Radix Fici Hirtae concentrate preparation technology FB(flow block); Fig. 3 is radix fici simplicissimae or Radix Fici Hirtae or the fragrant chicken flavoring of radix fici simplicissimae Radix Fici Hirtae proportioning process FB(flow block); Fig. 4 is preparation technology's FB(flow block) of radix fici simplicissimae or the fragrant chicken of Radix Fici Hirtae.
Embodiments of the present invention are fairly simple, as long as operate processing by the described preparation method's of top specification flavoring batching recipe ratio and step of preparation process thereof, just can implement the present invention preferably and prepare the fragrant chicken of radix fici simplicissimae Radix Fici Hirtae.The applicant has obtained extremely successful embodiment through repetition test, prepares existing natural radix fici simplicissimae Radix Fici Hirtae unique perfume, the fragrant chicken product of appetizing radix fici simplicissimae Radix Fici Hirtae.Below only for several embodiment shown in table 1～table 2.Wherein: table 1 is radix fici simplicissimae or Radix Fici Hirtae or the fragrant chicken flavoring outfit of radix fici simplicissimae Radix Fici Hirtae embodiment; Table 2 is radix fici simplicissimae or Radix Fici Hirtae or the fragrant chicken preparation technology of radix fici simplicissimae Radix Fici Hirtae embodiment.
Table 1:
Table 2:
It is fairly simple to implement production equipment of the present invention, and producer can choose equipment needed thereby according to the market demand, output, and process equipment mainly is: stainless-steel pan or aluminum pot, stainless steel cask, gas burner, reach in freezer, micro-wave oven, pulverizer, vacuum packing machine, baking oven.All devices market is all on sale.For example: the optional ice of reach in freezer bear board SCD-186 type; Micro-wave oven can be selected Glanz WD750BS computer grill microwave oven for use; The optional 30B-1 type of pulverizer Universalpulverizer; The cabinet type vacuum packing machine of the optional BZTO400-2B of vacuum packing machine; Mixing and blending machine can be selected the agravic mixer of WZ-1 type for use.
Claims (1)
1, a kind ofly prepare the method for fragrant chicken, it is characterized in that making step is as follows with radix fici simplicissimae, Radix Fici Hirtae:
The preparation of step 1: major ingredient---chicken: its step of preparation process is: (1) selects chicken, selects about 1～1.2 kilogram of health, anosis wound, gross weight for use, and the yellow tender hen of this locality three yellow chickens of raw egg or short pin is not a major ingredient; (2) slaughter: live chickens are slaughtered, put clean blood, take advantage of the chicken body when cool, put into 60～70 ℃ hot water and soak boiling hotly, pull out clean chicken feather, at the standardized cutter in chicken neck root place, take out trunnion and esophagus, at chicken hypogastrium opening, take out internal organ, cut off the chicken anus, water is rinsed well; (3) shaping: two pin stage casings of chicken are disconnected with record book in accordion form, and it is interior fixing to insert chicken hypogastrium opening by folding, hooks chicken neck opening part with the stainless steel hook then, and it is standby to hang airing chicken surface moisture; Step 2: the step of preparation process of radix fici simplicissimae and/or Radix Fici Hirtae concentrate is: select materials (1): select not suffer disease and pest, fresh radix fici simplicissimae or the root of Radix Fici Hirtae, rinse well with clear water, be cut into long 2～3 centimeters segment or section respectively, and dry standby respectively; (2) top selected feedstock production is become concentrate: the radix fici simplicissimae dry plate of the radix fici simplicissimae of having dried or Radix Fici Hirtae sheet, section or heavy 80～90% and heavy 10～20% Radix Fici Hirtae dry plate, section; rinse well with clear water again; drop into the water of 5～6 times of the interior disposable adding material total amounts of stainless-steel pan or aluminum pot then; boil with naked light heating pot and to cease fire after 2.5～3.5 hours; pull the material slag out after treating to cool off slightly, soup is filtered with double-deck husky cloth.Filtered soup was placed precipitation after 1～2 hour, to in refunding pot, the clear liquid medicine of precipitation concentrate then with the naked light heating, heat with big naked light during beginning, keep the soup high-boiling, make moisture accelerate evaporation, boil and carry the concentrated later stage, use little naked light and concentrate, and constantly stir soup, prevent that the soup fouling from burning, carry concentratedly through 3～5 hours boil, weighed 1: 1.08～1: 1.2 o'clock, promptly flame-outly stop to concentrate up to pot inner liquid medicine ratio, take advantage of heat to take out concentrate, use the rustless steel container splendid attire, after cooling, put into refrigerator again or the refrigerator-freezer storage fresh-keeping is standby; Per 100 kilograms of materials extract 18～20 kilograms of concentrates; Step 3: charge ratio and the proportioning process thereof of the fragrant chicken flavoring of radix fici simplicissimae and/or Radix Fici Hirtae: (1) fragrant chicken flavoring ingredients by weight percentage (%) is:
Radix fici simplicissimae or Radix Fici Hirtae or radix fici simplicissimae Radix Fici Hirtae concentrate 20～40,
Chickens' extract powder 28～40,
Refined salt 30～35,
Monosodium glutamate 2～5,
(2) its proportioning process step is: 1. by charge ratio chickens' extract powder, refined salt, monosodium glutamate are mixed earlier, add radix fici simplicissimae or Radix Fici Hirtae or radix fici simplicissimae Radix Fici Hirtae concentrate by charge ratio again and put into mixer, stir into a paste, promptly become the fragrant chicken pasty state of radix fici simplicissimae or Radix Fici Hirtae flavoring, can directly use; 2. also can carry out bake drying putting into baking oven through the flavoring that is mixed into pasty state, bake out temperature is 70～80 ℃, and drying time is 1～1.5 hour, takes out cooling then; 3. be ground into powdery with pulverizer, by every fragrant chicken of processing, the flavoring consumption is pasty state 35～45 grams, and powdery is that 28～36 grams pack with packaging bag; Step 4: the making of fragrant chicken: (1) gets one of the above-mentioned 1 kilogram of left and right sides chicken, killed or stripped feather off that has prepared standby airing moisture; (2) get the fragrant chicken flavoring of above-mentioned radix fici simplicissimae that has prepared or Radix Fici Hirtae or radix fici simplicissimae Radix Fici Hirtae finished product pasty state 35～45 grams or powdery 28～36 grams; (3) wipe material: add certain amount of boiling water with the radix fici simplicissimae that has been equipped with or Radix Fici Hirtae or the fragrant chicken flavoring of radix fici simplicissimae Radix Fici Hirtae and be in harmonious proportion,, spices is infiltrated in the chicken, slightly the airing surface moisture by measuring its 1/3 flavoring erasing chicken inside and outside; (4) baking: will be the erasing chicken of flavoring for the first time, put into 750 watts of micro-wave ovens, with in high power shelves baking 6～10 minutes, baking was earlier taken out in 3～5 minutes, and the chicken another side that overturns was put into microwave oven bakes 3～5 minutes again, took out cooling then; (5) fried: get pure peanut oil and pour in the pot, oil mass submergence chicken body is when being heated to 160～180 ℃ of oil temperature with naked light, chicken is put into oil cauldron to carry out fried, and the chicken body that overturns at any time burns to prevent to be stained with pot that influence the chicken body attractive in appearance, when treating that the chicken epidermis side is the gold look, pulls chicken out and cools off; (6) for the second time wipe flavoring: with fried good chicken, get 1/2 of remaining flavoring after the erasing for the first time, erasing chicken inside and outside once more, the erasing method is identical with the first time; (7) baking for the second time: the chicken that will wipe material is for the second time put into micro-wave oven high power shelves baking 6～10 minutes again, baking method with toast for the first time identically, take out and cool off; (8) wipe material for the third time: get the remaining flavoring of erasing for the second time, the chicken body that will toast 2 times by preceding 2 erasing methods carries out erasing for the third time; (9) parcel chicken body: the tissue paper that the chicken body ， Yong Baked Salt roasted chicken bag chicken that erasing for the third time is good is used wraps up whole chicken body, does not reveal the chicken body; (10) baking for the third time: the chicken body that will wrap up is put into micro-wave oven, high power shelves baking in using, and baking method is identical with the 1st, 2 time, after the taking-up cooling, promptly makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00117384A CN1106801C (en) | 2000-09-04 | 2000-09-04 | Method of making fragrant chicken with hispid fig root and oppositeleaf fig root |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00117384A CN1106801C (en) | 2000-09-04 | 2000-09-04 | Method of making fragrant chicken with hispid fig root and oppositeleaf fig root |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1284298A CN1284298A (en) | 2001-02-21 |
| CN1106801C true CN1106801C (en) | 2003-04-30 |
Family
ID=4586757
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00117384A Expired - Fee Related CN1106801C (en) | 2000-09-04 | 2000-09-04 | Method of making fragrant chicken with hispid fig root and oppositeleaf fig root |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1106801C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461553B (en) * | 2009-01-12 | 2011-04-06 | 黎秋萍 | Method for processing chicken soup containing Ficus simplicissima Lour. |
| CN102754849A (en) * | 2011-04-25 | 2012-10-31 | 王竻 | Method for preparing fragrant chicken by using radix artemisiae and palmate cleft fig root |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86103995A (en) * | 1986-06-13 | 1988-07-13 | 唐国兴 | The preparation method of a kind of imperial palace roast chicken |
| CN1159893A (en) * | 1996-03-19 | 1997-09-24 | 曹元喜 | Spiced braised chicken |
| CN1223826A (en) * | 1998-11-20 | 1999-07-28 | 广东华怡(集团)新产品开发研究所 | Preparation of extract from Ficus simplicissima and method for producing beverage and soup stock using same |
| CN1262074A (en) * | 2000-01-24 | 2000-08-09 | 广东华怡(集团)新产品开发研究所 | Process for extracting concentrated liquid from oppositeleaf fig root and preparing tea and instant soup material from same |
-
2000
- 2000-09-04 CN CN00117384A patent/CN1106801C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86103995A (en) * | 1986-06-13 | 1988-07-13 | 唐国兴 | The preparation method of a kind of imperial palace roast chicken |
| CN1159893A (en) * | 1996-03-19 | 1997-09-24 | 曹元喜 | Spiced braised chicken |
| CN1223826A (en) * | 1998-11-20 | 1999-07-28 | 广东华怡(集团)新产品开发研究所 | Preparation of extract from Ficus simplicissima and method for producing beverage and soup stock using same |
| CN1262074A (en) * | 2000-01-24 | 2000-08-09 | 广东华怡(集团)新产品开发研究所 | Process for extracting concentrated liquid from oppositeleaf fig root and preparing tea and instant soup material from same |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1284298A (en) | 2001-02-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101653266B (en) | Preparation method of instant defatted pettitoes food | |
| CN102132833B (en) | A kind of preparation method of meal cake | |
| CN103610100B (en) | A kind of poor cured local flavor goose cured pork and preparation method thereof | |
| CN100508791C (en) | Beer roasting duck and producing method thereof | |
| CN103349294B (en) | Processing method for tea flavor sandwich meat | |
| CN103519216A (en) | Spicy chicken processing method | |
| CN103907885A (en) | Preparation method of seasoner for fish with Chinese sauerkraut | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN1951232B (en) | A chicken prepared by chestnut and preparation method thereof | |
| CN103222516B (en) | Semen-trichosanthis tea-milk-taste dry meat and preparation method thereof | |
| CN1106801C (en) | Method of making fragrant chicken with hispid fig root and oppositeleaf fig root | |
| CN103039548A (en) | Rice and flour food with healthcare function and manufacturing method of rice and flour food | |
| CN103535757A (en) | Preparation method of shredded chicken | |
| CN103999903A (en) | Five-cereal healthy glutinous rice cake | |
| CN103535755A (en) | Method for preparing spicy and hot chicken slices | |
| CN102754849A (en) | Method for preparing fragrant chicken by using radix artemisiae and palmate cleft fig root | |
| CN107495149A (en) | A kind of processing method for improving dried beef slices and going out into and improve mouthfeel | |
| KR100366813B1 (en) | a cuttle fish and pork roast rightaway manufacture method | |
| CN106071976A (en) | A kind of aroma rice core powder barbecue intestinal and preparation method thereof | |
| CN101731648B (en) | Glossy ganoderma dried chicken and its preparation method | |
| CN1176610C (en) | Method of cooking savoury chicken with chaxingu mushroom | |
| CN110859289A (en) | Chili crisp and preparation method thereof | |
| CN104996956A (en) | A Litsea cubeba condiment and a production method thereof | |
| CN108703175A (en) | A kind of formula and preparation method thereof of rabbit meat pine Semen Coicis cake | |
| CN105767420A (en) | Orange flavored Chinese yam cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: KEJIA CHAXINGU FOOD FACTORY,HEYUAN CITY Free format text: FORMER OWNER: GUANGDONG HUAYI(GROUP )NEW PRODUCTS DEVELOPMENT INSTITUTE Effective date: 20081107 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20081107 Address after: No. 106 west of railway station community station, new urban district, Guangdong, Heyuan Patentee after: Heyuan Hakka Agrocybeaegerita food factory Address before: No. 110 Hongxing Road, Guangdong, Heyuan Patentee before: Huayi (Group) New Products Dev. Inst., Guangdong |
|
| C56 | Change in the name or address of the patentee |
Owner name: HEYUAN ZHANLAODA WUZHIXIANG FOOD CO., LTD. Free format text: FORMER NAME: HEYUAN HAKKA AGROCYBE AEGERITA FOOD FACTORY |
|
| CP01 | Change in the name or title of a patent holder |
Address after: 517000, Guangdong, Heyuan new City Railway Station District Station West Road, No. 106 Patentee after: Heyuan Zhan Zhan Da Xiang Food Co., Ltd. Address before: 517000, Guangdong, Heyuan new City Railway Station District Station West Road, No. 106 Patentee before: Heyuan Hakka Agrocybeaegerita food factory |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20030430 Termination date: 20190904 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |